- Servings: 4
|1× 8 oz pkg||Large Button Mushrooms,|
|Sliced Into Small Pieces|
|3 oz||Marinated Artichoke Hearts, rinsed and diced|
|4 oz||Roasted Red Peppers, jarred in water), diced|
|4 oz||Soft Goat Cheese, crumbled|
|2 Tbsp||Olive Oil|
|4||Large Cloves Garlic, coarsely chopped|
|1 tsp||Freeze Dried Basil Leaves|
|Salt & Pepper|
|4||Small Whole Wheat Pitas|
Preheat oven to 450 degrees.
Saute sliced mushrooms, garlic and olive oil on medium heat until mushrooms are tender.
Add red peppers, artichoke hearts, basil, and dash of salt and pepper, continue to saute until hot.
Place pitas on perforated pizza pan. Spread small amount of goat cheese on each pita.
Spoon mushroom mixture evenly over pitas.
Sprinkle remaining goat cheese crumbles evenly over top of pitas. Drizzle with olive oil and bake in oven until pitas are slightly crisp and goat cheese melts (cheese should not brown) approximately 10-12 minutes.