|1||Whole grain pita|
|To taste||Shiitake pesto*|
|2||Medium shiitake mushrooms, thinly sliced|
|1||Small Creole (or Roma) tomato, sliced lengthwise|
|1 oz.||Feta, crumbled|
|1||Small Vidalia onion, thinly sliced|
|2 T||Anchovie paste|
|To taste||Grated romano cheese|
|Preheat Oven:||350° F|
|Nutrition for one serving:||Calories – 223; Saturated Fat – 2 g; Total Fat 4.5 g; % Calories From Fat – 19%|
How to prepare:
- Shiitake pesto: In food processor, blend following: 1/4 C parsley, 1/4 C basil, 1 T pine nuts, 4 medium shiitake, 1 T olive oil, 1 toe garlic, dash white pepper.
- Next Step: Slice pita into two round “pizzas” with serrated knife, being careful not to rip them. Spread pizza halves lightly with anchovie paste first then sread pesto over paste. Divide tomato, feta, mushroom pieces and onion between the two pizzas. Sprinkle with romano and bake on sprayed cookie sheet for 12-15 minutes, until romano starts to brown.