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. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • 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; 10.1 g total fat; 4.2 g saturated fat; 42 mg cholesterol; 739 mg sodium. 168 mg potassium; 24.6 g carbohydrates; 3.9 g fiber; 3 g sugar; 16.1 g protein; 646 IU vitamin a iu; 5 mg vitamin c; 28 mcg folate; 162 mg calcium; 2 mg iron; 34 mg magnesium;