Easy Baked Topped Pita Breads Recipe

"Perfect as an appetizer, snack, or serve for a light lunch or dinner. I like to use the mini pita breads which are about 4-5", but you could also use a bigger pita and cut it in triangles. Easy to put together for a quick dish. I usually will make my own pesto, but a good store bought is fine for this; and pita bread, I keep in the freezer all the time. These can be prepared in your oven or even on your grill during a BBQ or even for a picnic."

Original is 5 servings

Metric US

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Ingredients

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4 to 6 (112 to 168 grams) pita bread (small size)
1/3 cup basil pesto
1 jar (7 ounce) sun-dried tomatoes (finely chopped)
1/4 cup black olives, sliced

1/4 cup pine nuts (toasted and chopped)
3/4 cup low-fat mozzarella cheese, shredded
1/4 cup parmesan cheese, grated (low fat)

Nutritional

Serving Size: 1 (124.9 g)
Calories 230.7
Total Fat - 12.3 g
Saturated Fat - 4 g
Cholesterol - 21.6 mg
Sodium - 434.6 mg
Total Carbohydrate - 17.6 g
Dietary Fiber - 1.7 g
Sugars - 3.2 g
Protein - 13.6 g
Calcium - 338.7 mg
Iron - 1.8 mg
Vitamin C - 7.2 mg
Thiamin - 0.2 mg

Step by Step Method

Step 1

Pita ... Spread each pita bread with the pesto. I make sure to stir the pesto well (especially if using a jar store bought brand), to mix up the oil. I also use a slotted spoon to let some of the oil drain before adding it to the pita bread. Make sure to spread the pesto over the pita, but leave a little border.

Step 2

Toppings ... In a small bowl, mix the cheeses, tomatoes, olives, nuts; then top over each pita bread.

Step 3

Bake ... In a preheated 375 degree oven - middle shelf, bake on a baking sheet lined with foil or parchment paper for easy clean up. Bake approximately 8-12 minutes until the cheese is melted.