Recipe - Mushroom Pita Pizza

MUSHROOM PITA PIZZA
1 teaspoon Olive oil;
One half cup Onion; minced
One half cup Mushrooms;
(chanterelles, crepes, or
(shiitake or cultivated )
1 6" wholewheat pita bread;
2 Plum Tomatoes, fresh thinly
cut or sliced up
8 small Basil leaves; small fresh
2 teaspoon Fresh oregano; chopped OR
One half teaspoon Crushed dried basil;
1 ounce Fresh lowfat goat cheese;
crumbled

ZUCCHINI VARITION
One half cup Zucchini; thinly cut or sliced up
3 tablespoon Parmesan Cheese

Preheat oven or toaster oven to 400 degrees. In a heavy skillet over
medium heat, heat oil. Add onions and mushrooms; saute for 5 minutes
until the onion and mushrooms are tender.
Meanwhile, split pita bread in half horizontally. Place pita halves
directly on oven rack and bake for 5 minutes or until lightly toasted.
Arrange tomato slices and basil leaves on bread. Scatter cooked
onions and mushrooms over top. Sprinkle with oregrano and goat
cheese. Bake 3 to 8 minutes or until begins to brown around edges.
Remove from oven and cut each pita half in 4 wedges.

NOTE: Substitute zuccihini for the mushooms and Parmesan for goat
cheese. Proceed as directed. ( I will keep the mushrooms and use
Parmesan Cheese).

Food Exchanges per serving: One half BREAD/STARCH EXCHANGES CAL: 66;
PRO: 2g; CAR: 9g; FAT: 2g(CALORIES FROM FAT 27%); CHO: 5mg;

Source: Joslin Diabetes Gourmet Cookbook by Bonnie Sanders, Ph.D., and
Frances Towner Giedt

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