Healthified Mediterranean Beef Pita Pizzas

 

6

ounces lean ground beef or lamb

1/4

cup finely chopped onion

2

cloves garlic, minced

1

8-ounce can Muir Glen® tomato sauce

1

teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed

2

6-inch whole wheat pita bread rounds

1/2

cup shredded reduced-fat mozzarella cheese (2 ounces)

1/2

cup shredded fresh spinach

1

medium tomato, chopped

1/4

cup crumbled reduced-fat feta cheese (1 ounce)

12

pitted kalamata or ripe olives, quartered

• 1 Preheat oven to 400°F. In a medium nonstick skillet, cook ground beef, onion, and garlic until meat is browned; drain off fat. Stir tomato sauce and rosemary into meat mixture in skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes.
• 2 Carefully split pita bread rounds in half horizontally; place pita halves, rough sides up, in a single layer on a large baking sheet. Bake for 3 to 4 minutes or until lightly toasted.
• 3 Top toasted pita bread with meat mixture; sprinkle with mozzarella cheese. Bake for 2 to 3 minutes more or until cheese is melted. Remove from oven. Top with spinach, tomato, feta cheese, and olives. Serve immediately.