Breakfast Pita Pizzas

Lots of vegetables, protein-packed tofu, and reduced-fat cheddar cheese top a crispy pita crust for a super-duper pizza.

1 users rated this recipe an average rating of 3.0
Makes:
2 servings
Prep:
20 mins
Bake:
8 mins 375°F
Chill:
overnight
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Breakfast Pita Pizzas

Ingredients
1
teaspoon olive oil
1/2
cup sliced fresh mushrooms
1/2
cup chopped red and/or green sweet pepper (1 small)
3
ounces firm tub-style tofu (fresh bean curd), drained and crumbled (about 1/2 cup)
2
tablespoons thinly sliced green onion (1)
1
clove garlic, minced
1/8
teaspoon ground black pepper
1
whole wheat pita bread round, split horizontally
1/2
cup shredded reduced-fat cheddar cheese (2 ounces)
1
cup refrigerated fresh salsa or pico de gallo (optional)

Directions

  1. Preheat oven to 375 degrees F. In a medium skillet heat oil over medium heat. Add mushrooms and sweet pepper; cook for 5 to 8 minutes or until tender, stirring occasionally. Stir in tofu, green onion, garlic, and black pepper.
  2. Place pita halves, cut sides down, on a baking sheet. Sprinkle with 1/4 cup of the cheese. Top with mushroom mixture. Sprinkle with the remaining 1/4 cup cheese. Bake for 8 to 10 minutes or until heated through and cheese is melted. Allow to cool. Cover and store in the refrigerator overnight. Reheat for 1 to 2 minutes in the microwave or 4 to 5 minutes in the toaster oven. If desired, serve with salsa.

Nutrition Facts

(Breakfast Pita Pizzas)
    Per serving:
  • 256 kcal cal.,
  • 11 g fat
  • (5 g sat. fat,
  • 2 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 20 mg chol.,
  • 417 mg sodium,
  • 24 g carb.,
  • 4 g fiber,
  • 2 g sugar,
  • 15 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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