These Greek-inspired mini pizzas use whole-wheat pita bread for theircrusts. Topped with beef, spinach, olives and a mozzarella-feta cheese blend, they're ready in just 30 minutes.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
25 mins
total:
30 mins
Servings:
4
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F. In a medium nonstick skillet, cook ground beef, onion and garlic until meat is browned; drain off fat. Stir tomato sauce and rosemary into meat mixture in skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes.

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  • Carefully split pita bread rounds in half horizontally; place pita halves, rough sides up, in a single layer on a large baking sheet lined with parchment paper. Bake for 3 to 4 minutes or until lightly toasted.

  • Top toasted pita bread with meat mixture; sprinkle with mozzarella cheese. Bake for 2 to 3 minutes more or until cheese is melted. Remove from oven. Top with spinach, tomato, feta cheese and olives; serve immediately.

Nutrition Facts

251 calories; protein 16.1g 32% DV; carbohydrates 24.6g 8% DV; exchange other carbs 1.5; dietary fiber 3.9g 16% DV; sugars 2.7g; fat 10.1g 16% DV; saturated fat 4.2g 21% DV; cholesterol 42mg 14% DV; vitamin a iu 645.9IU 13% DV; vitamin c 5mg 8% DV; folate 27.6mcg 7% DV; calcium 162.4mg 16% DV; iron 2.3mg 13% DV; magnesium 33.7mg 12% DV; potassium 167.7mg 5% DV; sodium 738.9mg 30% DV.