Sun-Dried Tomato and Artichoke Pizzas

Ingredients

• 4 whole-wheat or oat-bran pita pockets (6-inch rounds)
• 1/4 cup chopped sun-dried tomatoes packed in olive oil, drained
• 1 cup chopped canned or marinated artichoke hearts, well drained
• 1 cup shredded reduced-fat mozzarella cheese

Directions

1. Preheat oven to 400 degrees F.
2. Arrange the pitas on a large baking sheet and scatter a quarter of the sun-dried tomatoes and artichoke hearts over each one, and top with some of the cheese.
3. Bake for about 8 minutes, until the cheese is melted and lightly browned. Cut each pizza into 6 wedges and serve hot.

Recipe Yield: Yield: 24 appetizersServing size: 1 appetizer

Source: The Complete Diabetes Prevention Plan
Book Title: The Complete Diabetes Prevention Plan