Chef Lloyd's
Pita Pesto Pizzas

2 cloves of garlic

1/2 cup lightly packed parsley

4 cups torn spinach leaves

1/2 cup grated parmesan

1 1/2 tablespoons dried whole basil

1 tablespoon lemon juice

2 (6 Inch) whole wheat pitas

1 cup chopped red bell pepper

1/2 cup shredded mozzarella cheese

Position knife blade in processor. Drop garlic & parsley through food chute with processor running; process 15 seconds or until minced.
Add spinach, parmesan, basil & lemon juice; process 30 seconds. Scrape bowl with rubber spatula & process an additional 30 seconds or until smooth.
Split pita breads into 4 rounds, spread 2 tablespoons spinach mixture over interior of each pita round. Top with bell pepper & cheese.
Bake at 450 for 5 minutes, or until cheese melts. Serve warm.

NUTRITIONAL ANALYSIS per serving:
* calories 315.1
* carbohydrates 52.8 g
* protein 16.8 g
* fat 7.2 g
* calcium 331 mg
* sodium 539 mg
* cholesterol 16 mg
* dietary fiber 7.8 g

DIABETIC FOOD EXCHANGES per serving:
* grain(starch) 2.3
* lean meat 1.2
* vegetable 1.1
* fruit 0.5
* non fat milk 0
* fat 0.7
* other carbohydrates 0

Serves 2

From Chef Lloyd's Kitchen

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