SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Breakfast Pita Pizzas

Makes: 2 servings
Prep 20 mins Bake 375°F 8 mins Chill  overnight Cook  reheat 4 minutes
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)
  • Servings Per Recipe 2,
  • cal. (kcal) 256,
  • Fat, total (g) 11,
  • chol. (mg) 20,
  • sat. fat (g) 5,
  • carb. (g) 24,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 4,
  • sugar (g) 2,
  • pro. (g) 15,
  • vit. A (IU) 1506,
  • vit. C (mg) 49,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 36,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 417,
  • Potassium (mg) 283,
  • calcium (mg) 273,
  • iron (mg) 2,
  • Vegetables () 1,
  • Starch () 2,
  • Medium-Fat Meat () 2,
  • Carb Choice () 2,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe