Ingredients
2
whole wheat pita breads (7 inch)
1
tablespoon fat-free balsamic vinaigrette or fat-free Italian dressing
1
tablespoon chopped fresh or 1 teaspoon dried basil leaves
2
large plum (Roma) tomatoes, seeded, chopped (1 cup)
1
clove garlic, finely chopped
1/3
cup plain fat-free hummus
1/2
cup shredded part-skim mozzarella cheese
1
tablespoon shredded Parmesan cheese
Preparation
Heat oven to 400°F. On large cookie sheet, place pita breads. Bake 6 to 8 minutes or until slightly crisp.
In medium bowl, mix vinaigrette, basil, tomatoes and garlic.
Spread half of the hummus over each pita bread. Spoon tomato mixture over hummus. Sprinkle with cheeses.
Bake 5 to 6 minutes or until tomato mixture is hot. Cut each pita bread into 6 wedges.
