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Bell Pepper and Bella Pizzette


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  • 1 pocketless whole-grain pita
  • 1 teaspoon olive oil
  • 1/2 cup part-skim mozzarella
  • 1/2 cup sliced baby bella mushrooms
  • 1/2 cup sliced red and green bell peppers
  • 1 sliced red onion (separated into rings)
  • 1 thinly sliced large garlic clove
  • 2 teaspoons Pecorino Romano


Servings 1
Adapted from


Step 1

Top pita with olive oil, mozzarella, baby bella mushrooms, peppers, onion and garlic. Top with Pecorino Romano and bake at 450°F for 25 minutes or until crisp

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