Roasted Red Pepper Pita Pizzas
January/February 2011 p. 71
Jarred roasted red peppers create a speedy homemade sauce for these mini pizzas, but you can also roast your own red peppers to cut down on sodium.
The mozzarella topping puts a deposit in your tryptophan account.
Directions
1. Preheat oven to broil. Purée red peppers and sun-dried tomatoes and their oil in food processor 1 to 2 minutes, or until smooth.
2. Place pita rounds on baking sheet. Spread 1/4 cup red pepper sauce on cut side of each pita. Sprinkle with oregano, then top with mozzarella and garnish with sliced red peppers, if desired. Broil 3 to 5 minutes, or until cheese is melted and bubbly. Scatter basil leaves over pizzas, and serve immediately.
ingredient list
Serves 4
- 1 cup jarred roasted red peppers, rinsed and drained (2 large peppers), plus more for garnishing pizzas, if desired
- 6 oil-packed sun-dried tomatoes, drained, plus 1 Tbs. oil
- 2 6 1/2-inch whole-wheat pita rounds, split apart to make 4 thin rounds
- Dried oregano, for sprinkling
- 1/4 lb. (1 ball) fresh mozzarella cheese, drained and thinly sliced
- 16 small fresh basil leaves
Nutritional Information
Per pizza:
| Calories |
193 |
| Protein |
8g |
| Total Fat |
11g |
| Saturated Fat |
4g |
| Carbs |
18g |
| Cholesterol |
22mg |
| Sodium |
313mg |
| Fiber |
3g |
| Sugar |
2g |
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Comments
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These are super yummy! This recipe is a keeper.
I second Carrie's vote - these are great for work lunches, etc! Works well with soy cheese shreds too :)