Heat oven to 425 degrees. Cut pita breads around the edge in half. Place in ungreased jelly roll pan. Bake uncovered about 5 minutes or just until crisp. Drain beans, reserving ? cup liquid. Cook onion and garlic in reserved bean liquid in 10-inch skillet over medium heat about 5 minutes. Stir in beans, heat through. Mash bean mixture with a spoon or potato masher, stir in basil. Divide bean mixture evenly over each pita half; top with tomato, bell pepper and 2 tablespoons cheese. Return to oven for 5 minutes or until cheese is melted.
Yield: 6 servings
Serving Size: One pita pizza is 1.5 oz meat, 1/8 cup vegetable and a 0.5 oz grain for a 3 - 5 year old at lunch/supper.
Credit: Adapted from Betty Crocker, #67
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