Pita Mushroom Pizzas
|Whole wheat pitas||4 (6- To 8-Inch Rounds)|
|Fresh mushrooms||3⁄4 Pound, thickly sliced|
|Water||1⁄2 Cup (8 tbs)|
|Low fat small curd cottage cheese||1 1⁄3 Cup (21.33 tbs)|
|Grated low fat mozzarella cheese||1⁄2 Cup (8 tbs)|
|Dried thyme||1 Teaspoon|
|Dried oregano||1 Teaspoon|
|Tomato paste||1⁄3 Cup (5.33 tbs)|
|Water||2⁄3 Cup (10.67 tbs)|
|Granulated sugar||1 Teaspoon|
|Chopped fresh chives/Chopped fresh parsley||1⁄2 Cup (8 tbs)|
Cut around edge of each pita to separate into 2 rounds; place on baking sheet.
Broil for 1 to 2 minutes on each side or until crisp.
In skillet, simmer mushrooms with water over medium heat, covered, for 5 minutes or until tender; drain and set aside.
In bowl or food processor, combine cottage cheese, mozzarella, thyme and oregano; set aside.
Combine tomato paste, water and sugar; mix well.
Spread tomato mixture over pitas; top with cheese mixture.
Spoon mushrooms over pitas and bake in 400°F/200°C oven for 10 to 15 minutes or until heated through.
Sprinkle with chives or parsley.