|4 inch whole wheat pita breads||4|
|Onion||1 Small, chopped to about 1/4 cup|
|Garlic clove||1 Small, finely chopped|
|Canned great northern beans||15 1⁄2 Ounce, drained and liquid reserved (1 Can)|
|Chopped fresh basil/2 teaspoons dried basil||2 Tablespoon|
|Tomato||1 Large, seeded and cut into 1/4 inch pieces|
|Green bell pepper||1 Large, cut into 16 thin rings|
|Shredded part skim mozzarella cheese||4 Ounce (1 Cup)|
Heat oven to 425°.
Split each pita bread in half around edge with knife.
Place in ungreased jelly roll pan, 151/2 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, basil and salt 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 5 to 7 minutes or until cheese is melted.