|4 6-inch (15 cm)||whole-grain pitas|
|1/4 cup (50 ml)||pizza sauce|
|2||cloves garlic, crushed|
|2 cups (500 ml)||baby spinach, loosely packed|
|1 cup (250 ml)||thinly sliced red pepper strips (about 1/2 large pepper)|
|8 oz (226 g)||cooked skinless, boneless chicken breast, shredded|
|1/2 cup (125 ml)||coarsely chopped fresh basil|
|1/2 cup (125 ml)||sliced mushrooms|
|1/4 tsp (1 ml)||red pepper flakes, or to taste|
|1 cup (250 ml)||shredded low-fat cheese, such as mozzarella|
Preheat oven to 375°F (190°C).
Place pitas on a large baking sheet.
Evenly divide the sauce, garlic, spinach, red pepper strips, chicken, basil, mushrooms, red pepper flakes and cheese between the pitas.
Place pitas in the oven and bake until cheese melts and edges begin to brown, about 10 to 12 minutes. Remove from heat and serve hot.
Nutrition per pita pizza: 349 cal, 36 g pro, 5 g total fat (2 g saturated fat), 42 g carb, 6 g fibre,
60 mg chol, 536 mg sodium
Source: Leslie Beck's Healthy Kitchen