Ingredients
6
whole wheat or white pita bread, 6 inches in diameter
1
package (8 ounces) reduced-fat cream cheese (Neufchâtel) or regular cream cheese , softened
2
tablespoons milk
6
tablespoons pesto
1
can (2 1/4 ounces) sliced ripe olive, drained
1/2
cup shredded part-skim mozzarella cheese (3 ounces)
1/2
cup shredded Fontina or provolone cheese (3 ounces)
2
tablespoons grated Parmesan cheese
2
tablespoons chopped fresh parsley
Preparation
Heat oven to 425°F.
Place pita breads on ungreased large cookie sheet. Mix cream cheese and milk until smooth. Spread on pita breads to within 1/4 inch of edge. Gently spread pesto over cream cheese. Top with olives. Sprinkle with cheeses and parsley.
Bake 7 to 12 minutes or until thoroughly heated and cheese is melted.
