MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Mushroom Pita Pizza
  Categories: Diabetic, Main dish, Vegetables, Cheese
       Yield: 4 servings
 MMMMM--------------------MUSHROOM PITA PIZZA-------------------------
       1 ts Olive oil;                               -sliced
     1/2 c  Onion; diced                        8 sm Basil leaves; small fresh
     1/2 c  Mushrooms;                          2 ts Fresh oregano; chopped OR
            (chanterelles, crepes, or         1/2 ts Crushed dried basil;
            (shiitake or cultivated )           1 oz Fresh low-fat goat cheese;
       1    6 whole-wheat pita bread;               -crumbled
       2    Plum Tomatoes, fresh thinly   
 MMMMM---------------------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 Meal-Master