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Mini Mediterranean Pizza

I was on a mini-pizza kick and had already served up Mexican and Italian variations, so I opted for a Mediterranean version and came up with these. —Jenny Dubinsky, Inwood, West Virginia
  • Total Time
    Prep: 30 min. Bake: 5 min.
  • Makes
    4 servings

Ingredients

  • 1 tablespoon olive oil
  • 8 ounces lean ground beef (90% lean)
  • 1/4 cup finely chopped onion
  • 2 garlic cloves, minced
  • 1 can (8 ounces) tomato sauce
  • 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • 2 whole wheat pita breads (6 inches), cut in half horizontally
  • 1 medium tomato, seeded and chopped
  • 1/2 cup fresh baby spinach, thinly sliced
  • 12 Greek pitted olives, thinly sliced
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/4 cup crumbled feta cheese

Directions

  • Heat oil in a large nonstick skillet; cook the beef, onion and garlic over medium heat until meat is no longer pink, 5-6 minutes; drain. Stir in tomato sauce and rosemary; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 6-9 minutes.
  • Place pita halves, cut side up, on a baking sheet. Top with meat mixture, tomato, spinach and olives. Sprinkle with cheeses. Bake at 400° until cheeses are melted, 4-6 minutes.
Nutrition Facts
1 pizza: 287 calories, 12g fat (5g saturated fat), 47mg cholesterol, 783mg sodium, 25g carbohydrate (3g sugars, 4g fiber), 21g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 fat.
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