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    Mediterranean "Pitzas"


    Source of Recipe


    Woman's Day
    Heat oven to 450øF.

    Put 2 drained 16-oz cans chickpeas, 1/4 cup water and 1 Tbsp olive oil in food processor; process until smooth.

    To make each of 4 pizzas:
    Spread a heaping 1/2 cup chickpea mixture on a pocketless pita, then spread with 2 Tbsp prepared pesto.

    Top with 1 sliced small plum tomato and 1/4 cup shredded mozzarella cheese.

    Bake on a cookie sheet 10 minutes until cheese melts and bottom is crisp.
 

 

 

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