4 small (1-ounce) whole-wheat pitas, split horizontally to make 8 rounds
4 ounces extra-lean ground beef (10% or less fat)
1 garlic clove, minced
1 cup tomato sauce (no salt added)
1 teaspoon dried oregano leaves
3 ounces skim-milk mozzarella cheese, grated
1/4 teaspoon salt
Freshly ground black pepper, to taste
Instructions
Preheat oven to 425° F.
Place pita rounds onto nonstick baking sheet; bake
5-10
minutes, until toasted. Remove pitas from oven;
leave oven on.
Meanwhile, spray small nonstick skillet with
nonstick
cooking spray; heat. Add beef and garlic; cook
over medium-high heat, stirring to break up meat,
2-3 minutes, until no longer pink. Remove from
heat; set aside.
Spread each toasted pita round with 2 tablespoons
tomato sauce. Sprinkle sauce with equal amounts of
oregano, then cheese; top cheese with equal
amounts of reserved beef, then sprinkle evenly
with salt and pepper.
Bake 5 minutes, until sauce
is bubbling and cheese is melted.
SERVING (2 PITA PIZZAS) PROVIDES- 1 Vegetable, 1 3/4
Proteins, 1 Bread.
PER SERVING- 202 Calories, 7 g Total Fat, 3 g Saturated Fat, 30 mg
Cholesterol, 418 mg Sodium, 21 g Total Carbohydrate, 3 g
Dietary Fiber, 15 g Protein, 150 mg Calcium .
Weight Watchers Points per serving- 4
Originally Submitted
1/10/2012
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