Artichoke-Tomato Pitas


  • ½ cup sliced fresh basil
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 2 cups seeded, chopped plum tomato
  • ¼ cup fat-free Ranch-style dressing
  • 1 (14-ounce) can artichoke hearts, drained and sliced
  • 4 (8-inch) pita bread rounds

Place pita rounds on a large baking sheet. Place one-fourth of artichoke, tomato, basil, and dressing down center of each pita. Sprinkle each serving with 1/4 cup cheese. Broil 3 inches from heat (with electric oven door partially opened) 2 to 3 minutes or until cheese melts. Remove from oven. Ro...

View full recipe at My Recipes


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