Title: Mushroom Pita Pizza
Categories: Diabetic, Main dish, Vegetables, Cheese
Yield: 4 Servings

----------------------------MUSHROOM PITA PIZZA----------------------------
1 ts 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
-sliced
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;
-crumbled

-----------------------------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

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File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip