INGREDIENTS
2
(8-inch) pita bread rounds
1
teaspoon olive oil
1
cup canned cannellini beans, rinsed and drained
2
teaspoons lemon juice
2
medium cloves garlic, minced
1/2
cup thinly sliced radicchio or escarole lettuce (optional)
1/2
cup chopped seeded tomato
1/2
cup finely chopped red onion
1/4
cup (1 ounce) crumbled feta cheese
2
tablespoons thinly sliced pitted black olives
PREPARATION:
- Preheat oven to 450°F. Arrange pita rounds on baking sheet; brush tops with oil. Bake 6 minutes.
- Meanwhile, place beans in small bowl; mash lightly with fork. Stir in lemon juice and garlic.
- Spread bean mixture onto pita rounds to within 1/2 inch of edges. Arrange remaining ingredients on pitas. Bake 5 minutes or until topping is thoroughly heated and crust is crisp. Cut each pizza into wedges. Serve hot.
This recipe appears in:
European
NUTRITIONAL INFORMATION:
Serving Size:
1 pizza wedge
Sodium
282 mg
Protein
4 g
Fiber
2 g
Carbohydrate
14 g
Cholesterol
7 mg
Saturated Fat
1 g
Total Fat
3 g
Calories from Fat
29 %
Calories
98
DIETARY EXCHANGE:
Fat
1/2
Starch
1
