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Breakfast Pita Pizzas

Source of Recipe

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Breakfast Pita Pizzas

Bhg.com
Reviews rated this recipe 3.5 stars.
WW Points
Makes: 2 servings
Prep: 20 mins - Bake: 8 mins 375°F - Chill: overnight

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

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.

3. 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.

Per serving: 256 calories; 11 g fat (5 g sat. fat, 2 g polyunsaturated fat, 2 g monounsatured fat); 20 mg cholesterol; 417 mg sodium; 24 g carbohydrate; 4 g fiber; 2 g sugar; 15 g protein ++++ WWP: 5