*  Exported from  MasterCook  *
                            MUSHROOM PITA PIZZA
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Diabetic                         Main Dish
                 Vegetables                       Cheese
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----MUSHROOM PITA PIZZA-----
    1       t            Olive oil
      1/2   c            Onion -- diced
      1/2   c            Mushrooms
                         (chanterelles, crepes, or
                         (shiitake or cultivated )
    1                    6 whole-wheat pita bread
    2                    Plum Tomatoes, fresh thinly
    8       sm           Basil leaves -- small fresh
    2       ts           Fresh oregano -- chopped OR
      1/2   ts           Crushed dried basil
    1       oz           Fresh low-fat goat cheese
                         -----ZUCCHINI VARITION-----
      1/2   c            Zucchini -- thinly sliced
    3       tb           Parmesan Cheese
   Preheat oven or toaster oven to 400 degrees.  In a
   heavy skillet over medium heat, heat oil.  Add onions
   and mushrooms; saute for 5 minutes until the onion and
   mushrooms are tender. Meanwhile, split pita bread in
   half horizontally.  Place pita halves directly on oven
   rack and bake for 5 minutes or until lightly toasted.
   Arrange tomato slices and basil leaves on bread.
   Scatter cooked onions and mushrooms over top.
   Sprinkle with oregrano and goat cheese. Bake 3 to 8
   minutes or until begins to brown around edges. Remove
   from oven and cut each pita half in 4 wedges.
   NOTE: Substitute zuccihini for the mushooms and
   Parmesan for goat cheese. Proceed as directed. ( I
   will keep the mushrooms and use Parmesan Cheese).
   Food Exchanges per serving: 1/2 BREAD/STARCH EXCHANGES
    CAL: 66; PRO: 2g; CAR: 9g; FAT: 2g (CALORIES FROM FAT
   27%); CHO: 5mg;
   Source: Joslin Diabetes Gourmet Cookbook by Bonnie
   Sanders, Ph.D., and Frances Towner Giedt
   Brought to you and yours via Nancy O'brion and her
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