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Mini Mediterranean Pizza Recipe

Mini Mediterranean Pizza Recipe

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
TOTAL TIME: Prep: 30 min. Bake: 5 min. YIELD:4 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. 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.

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.