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    You are in: Home / Recipes / Garden Pita Pizza Recipe
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    Garden Pita Pizza

    Average Rating:

    2 Total Reviews

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    • on April 23, 2010

      I doubled the recipe to make one each for the DM and I and anything that has heaps of vegies (I used more zucchini and mushrooms than was called for) and she is declaring yummy has got to be 5 stars. Thank you TheGrumpyChef, made for Healthy Choices.

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    • on June 03, 2008

      This was fun to make and I really appreciated the healthiness of this recipe! I tripled the recipe and made three pita's for dinner tonight - me and my DH split them. I used a medium portabella cap, a full zucchini, 2% mozz cheese and regular parm cheese (couldn't find the lower fat versions of the cheeses). I also used pizza sauce in place of the tomato sauce, didn't mean to but grabbed the wrong can; I should have omitted the garlic and oregano but left them in. Even so, DH said it 'tasted plain.' I used much less basil than called for and felt that it was a little overpowering... I had a hard time noticing the mushrooms and zucchini. I baked for 10 minutes but the cheese didn't turn brown, so I broiled them for about a minute until the cheese was golden and bubbly. Made for My 3-Chefs 2008.

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    Nutritional Facts for Garden Pita Pizza

    Serving Size: 1 (372 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 234.1
    Calories from Fat 22
    Total Fat 2.5 g
    Saturated Fat 0.3 g
    Cholesterol 2.5 mg
    Sodium 812.2 mg
    Total Carbohydrate 44.0 g
    Dietary Fiber 7.2 g
    Sugars 4.8 g
    Protein 13.1 g

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