Friday, February 4, 2011
383 cals. (This allots 165c. per pita), 15 g. fat, 2.5 g. fiber
WW Points: 8
From Taste of Home magazine
4 pita breads (6 in.)
2 tsp. olive oil
2 garlic cloves, minced (I used garlic powder)
2 c. shredded mozzarella cheese
3 plum tomatoes, thinly sliced
1/4 tsp. garlic powder
1 tsp. Italian seasoning
Thinly sliced fresh basil, optional
Place pita breads on an ungreased baking sheet; brush with oil. Top with garlic, 1 cup cheese, tomatoes, garlic powder and remaining cheese; sprinkle with Italian seasoning.
Bake at 425 for 10-12 minutes or until cheese is melted. Top with basil if desired.
I LOVED LOVED these.
Posted by Aubrey Pettit at 10:29 PM