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Greek Pita Pizzas
Greek Pita Pizzas
0 Reviews
From: Diabetic Living Magazine
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.
- By: Diabetic Living Magazine
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 6 ounces lean ground beef or lamb
- ¼ cup finely chopped onion
- 2 cloves garlic, minced
- 1 (8 ounce) can tomato sauce
- 1 teaspoon snipped fresh rosemary or ¼ teaspoon dried rosemary, crushed
- 2 whole-wheat or white pita bread rounds
- ½ cup shredded part-skim mozzarella cheese (2 ounces)
- 1 small tomato, seeded and chopped
- ¼ cup crumbled feta cheese (1 ounce)
- 12 pitted kalamata or ripe olives, quartered
Preparation
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Prep
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Ready In
- Preheat oven to 400°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.
- 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.
- Serving size: 1 serving
- Per serving: 251 calories; 10 g fat(4 g sat); 4 g fiber; 25 g carbohydrates; 16 g protein; 28 mcg folate; 42 mg cholesterol; 3 g sugars; 646 IU vitamin A; 5 mg vitamin C; 162 mg calcium; 2 mg iron; 739 mg sodium; 168 mg potassium
- Carbohydrate Servings: 1½
- Exchanges: 1½ lean protein, 1 fat, 1 starch, 1 vegetable
