South-of-the-Border Pizza

Name: South-of-the-Border Pizza
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 128 grams chopped green chiles, drained; 355 milliliters thinly sliced iceberg lettuce; 6 Tbsps nonfat sour cream; 59 milliliters sliced ripe olives; 6 7-inchs (7-inch) pita bread rounds, unsplit; 454 grams fat-free refried beans; 85 grams 3/4 cup preshredded Mexican 4-cheese blend (a blend of Monterey Jack, cheddar, queso quesadilla, and asadero cheeses); 118 milliliters diced tomato

You can never have too many Mediterranean recipes, so give South-of-the-Border Pizzan a try. This recipe serves 6. One serving contains 130 calories, 7g of protein, and 5g of fat. A mixture of pita bread rounds, iceberg lettuce, olives, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 40

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Oven

Place pita rounds on a large baking sheet coated with cooking spray, overlapping slightly.

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Cooking Spray

Pita

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Baking Sheet

Bake at 400 for 8 minutes or until crisp, turning after 4 minutes.

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Oven

Let cool slightly on a wire rack.

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Wire Rack

Combine beans and chiles in a bowl; stir well.

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Chili Pepper

Beans

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Bowl

Spread about 1/3 cup bean mixture over each pita round (support the underneath side of the pita with your hand so it does not crack). Divide tomato and olives evenly among pizzas, and sprinkle with cheese.

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Cheese