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Cook'n with Betty Crocker 
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White Bean Pita Pizzas |
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Serves: 4 Print this RecipeWho said pizza is junk food? Whole wheat pita bread, great northern beans and fresh vegetables make these appetizer pizzas a wholesome treat! 4 whole wheat pita breads (4 inches in diameter) 1 small onion, chopped (1/4 cup) 1 clove garlic small, finely chopped 1 (15-ounce) can great northern beans, drained and 1/4 cup liquid reserved 2 tablespoons chopped fresh or 2 teaspoons dreid basil leaves 1 large tomato, seeded, cut into 1/4-inch pieces 1 large green bell peppers, cut into 16 thin rings 1 cup shredded, reduced-fat mozzarella cheese (4 ounces) Heat oven to 425°. Cut pita breads around edge with knife to split in half. Place in ungreased jelly roll pan 15 1/2x10x1 inch. Bake uncovered about 5 minutes or just until crisp. Cook onion and garlic in reserved bean liquid in 10-inch nonstick skillet over medium heat 5 minutes, stirring occasionally. Stir in beans; heat through. Place bean mixture and basil in blender or food processor. Cover and blend, or process, until smooth. Spread about 2 tablespoons bean mixture on each pita bread half. Top each with tomato, bell pepper and cheese. Bake in jelly roll pan 5 to 7 minutes or until cheese is melted. 1 Serving: Calories 150 (Calories from Fat 0); Fat 3g (Saturated 2g); Cholesterol 10mg; Sodium 280mg; Carbohydrate 25g (Dietary Fiber 5g); Protein 11g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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