Brushetta and pepperoni mini pizza
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 whole pita (this is 2 servings, I used Arnold's Pocket thin Italian herbs pita)1 medium tomato1/2 tbsp chopped fresh cilantro1 tsp minced garlic1/2 serving turkey pepperoni (15g)1/2 cup fat-free cheddar cheese
Pre-heat oven to 400 degrees
Chop tomato and cilantro by hand, then place in chopper for a few pulses.
Add garlic and pulse for another 5 seconds.
Spoon brushetta mixture onto pita, spreading just to the edge.
Sprinkle with cheese and top with turkey pepperoni.
Place on middle rack for 15-20 minutes or until cheese is melted and pepperoni edges are crisp.
Serving Size: makes one serving
Number of Servings: 1
Recipe submitted by SparkPeople user GMONSTER1.
Chop tomato and cilantro by hand, then place in chopper for a few pulses.
Add garlic and pulse for another 5 seconds.
Spoon brushetta mixture onto pita, spreading just to the edge.
Sprinkle with cheese and top with turkey pepperoni.
Place on middle rack for 15-20 minutes or until cheese is melted and pepperoni edges are crisp.
Serving Size: makes one serving
Number of Servings: 1
Recipe submitted by SparkPeople user GMONSTER1.
Nutritional Info Amount Per Serving
- Calories: 360.8
- Total Fat: 6.4 g
- Cholesterol: 28.0 mg
- Sodium: 1,291.1 mg
- Total Carbs: 52.7 g
- Dietary Fiber: 11.4 g
- Protein: 31.6 g
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