WW Points: 3
2 large pita bread rounds — pocketless
2 large plum tomatoes — thinly sliced
1/4 teaspoon salt
2 tablespoons chopped basil
2 teaspoons olive oil
2 cloves garlic — minced
1/3 cup part skim milk mozzarella cheese
Preheat the oven to 400Ã‚Â° F. Spray a large non-stick baking sheet with nonstick cooking spray. Place the pitas on the baking sheet.
In a small bowl, mix the tomatoes and salt; stir in the basil, oil, and garlic. Top the pitas with the tomato mixture, drizzling any liquid in the bowl over the topings. Bake until the tomatoes are hot and softened, about 8 minutes. Sprinkle with the cheese; bake until the cheese is melted, about 3 minutes longer. Cut the pitas in half before serving.
Per Serving: 138 Calories; 4g Fat (28.3% calories from fat); 6g Protein; 19g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 347mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.