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Mini Mediterranean Pizza

 Mini Mediterranean Pizza
I was on a mini-pizza kick and had already served up Mexican and Italian variations, so I opted for a Mediterranean version and came up with these. —Jenny Dubinsky, Inwood, West Virginia
4 ServingsPrep: 30 min. Bake: 5 min.


  • 8 ounces lean ground beef (90% lean)
  • 1/4 cup finely chopped onion
  • 2 garlic cloves, minced
  • 1 can (8 ounces) tomato sauce
  • 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • 2 whole wheat pita breads (6 inches), cut in half horizontally
  • 1 medium tomato, seeded and chopped
  • 1/2 cup fresh baby spinach, thinly sliced
  • 12 Greek pitted olives, thinly sliced
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/4 cup crumbled feta cheese


  • In a large nonstick skillet coated with cooking spray, cook the beef,
  • onion and garlic over medium heat for 5-6 minutes or until meat is
  • no longer pink; drain. Stir in tomato sauce and rosemary; bring to a
  • boil. Reduce heat; simmer, uncovered, for 6-9 minutes or until
  • thickened.
  • Place pita halves, cut side up, on a baking sheet. Top with meat
  • mixture, tomato, spinach and olives. Sprinkle with cheeses. Bake at
  • 400° for 4-6 minutes or until cheeses are melted.
  • Yield: 4 servings.

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Mini Mediterranean Pizza (continued)

Nutritional Facts: 1 pizza equals 287 calories, 12 g fat (5 g saturated fat), 47 mg cholesterol, 783 mg sodium, 25 g carbohydrate, 4 g fiber, 21 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 fat.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.