Greek Pita Pizzas

Greek Pita Pizzas

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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.

Ingredients 4 servings

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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


  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. 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 information

  • 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:
  • Exchanges: 1½ lean protein, 1 fat, 1 starch, 1 vegetable

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