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Pita Pizzas

appetizers, italian, brunches & entertaining, beans & legumes

4 whole wheat pita breads (4 inches
1 in --
1/4 cup chopped onion (about 1 small)
1 small clov garlic; finely chopped
1 can great northern; (15-1/2 ounces)
beans; drained and
1/4 cup liquid reserved
2 tablespoons chopped fresh or
2 teaspoons dried basil
1 large tomato; seeded and cut
into 1/4-inch pieces
1 large green bell pepper
into 16 thin rings
1 cup shredded part-skim mozzarella
cheese (4 ounces)

Heat oven to 425 degrees. Cut each pita bread around edge in half with knife. Place in ungreased jelly roll pan, 15-1/2 X 10-1/2 X 1 inch. Bake uncovered about 5 minutes or just until crisp. Cook onion and garlic in reserved bean liquid in 10-inch nonstick skillet over medium heat about 5 minutes, stirring occasionally. Stir in beans; heat through. Place bean mixture and basil in blender or food processor. Cover and blend or process until smooth. Spread about 2 tablespoons bean mixture on each pita bread half. Top each with tomato, bell pepper and cheese. Bake in jelly roll pan 5 to 7 minutes or until cheese is melted. 4 SERVINGS.

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Contributor: Betty Crocker's Low-Fat

Yield: 4 servings

Preparation Time: 0:00

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