Pita pizza (stanford)

Yield: 1 Servings

Measure Ingredient
1 ounce Lowfat mozzarella cheese; shredded
1 \N Pita bread
\N \N Sun-dried tomatoes; rehydrated in water and chopped
1 \N Marinated artichoke heart; rinsed and drained, chopped or sliced
\N \N Fresh basil
\N \N Red pepper; hot or mild, fresh or roasted

Shred low-fat mozzarella onto pita round, add sun-dried tomatoes, marinated artichoke heart, snips of fresh basil and a bottled red pepper or, thinly slice a fresh red pepper. Broil until hot and bubbly. (p237) >From THE STANFORD UNIVERSITY HEALTHY HEART COOKBOOK, by Helen Cassidy Page and John Speer Schroeder (Chronicle, 1997). >Edited by Pat Hanneman 3/98 Recipe by: HEALTHY HEART COOKBOOK, by Stanford University Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 21, 1998

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