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Ingredientes
- 4 x Pita Breads, 5-Inch
- 1 Tbsp. Extra virgin olive oil
- 12 ounce White Monterey Mushrooms, Sliced, About 4 C.
- 1/2 c. Onion, Minced
- 1/2 c. Plum (Roma) tomatoes, diced
- 1 1/2 c. (6 Ounce) Mozzarella Cheese, Shredded
- 1 can (6 ounce.) solid white tuna in water, liquid removed and flaked
- 1/4 c. Black olives, sliced, pitted
- 1/3 c. (2 ounce.) crumbled feta cheese
Direcciones
- Preheat oven to 450 F. Place pitas on a baking sheet; bake till lightly toasted, about 5 min; set aside. In a large skillet, heat oil till warm. Add in mushrooms and onion; cook, stirring occasionally, till most of the liquid evaporates, about 5 min. Add in tomato; cook, stirring occasionally, till softened; about 3 min; set aside. Sprinkle each pita with 1/4 c. of the mozzarella then equal amounts of the tuna, olives and feta. Sprinkle with remaining mozzarella, dividing proportionately. Bake till cheese is melted, about 7 min. Serve immediately sprinkled with oregano leaves and crushed red pepper if you like.
- Yield: 4 portions Additionaltoppings: Sliced canned artichoke hearts; anchovies; sliced roasted red peppers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 262g | |
| Recipe makes 4 servings | |
| Calories 474 | |
| Calories from Fat 264 | 56% |
| Total Fat 29.44g | 37% |
| Saturated Fat 9.26g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 677mg | 28% |
| Potassium 500mg | 14% |
| Total Carbs 24.41g | 7% |
| Dietary Fiber 2.0g | 7% |
| Sugars 5.25g | 4% |
| Protein 29.01g | 46% |
