Grilled Portobello-Goat Cheese "Pitas"

Those of you that are truly observant will notice that this is not a picture of pitas. we had pitas left over from another recipe that didn't go well so I planned this recipe to save on ingredients. Unfortunately when I looked at the pitas AFTER grocery shopping they were moldy. Yuck. So we thought we were going to have to switch our meals around and make this after we could go to the store. Fortunately this morning I got to thinking and also fortunately I usually buy a pizza crust just to keep on hand for "emergencies" so this recipe morphed into a pizza. We obviously had to make some MAJOR alterations to the original recipe but we thought we would post the original recipe and what we changed and then you could choose which version you wanted to try if any. We took our thin pizza crust and brushed a little olive oil over it. Then I decided to slice 2 cloves of fresh garlic and place them semi-evenly on the top of the crust. I baked the crust for 8 minutes with just the olive oil and garlic on it which was perfect because the mushrooms and tomatoes (which we grilled according to the recipe) were done about the same time. Then I sprinkled the goat cheese over the crust instead of spreading it because I thought the garlic would get in the way. I think next time I will try spreading it to see if it makes a difference. I cut the portobello into smallish chunks and sprinkled them evenly over the cheese. Next I placed the tomatoes on top and baked it for about 2 minutes at 350 degrees just to get everything nice and melty. When I pulled the pizza out of the oven I sprinkled chopped fresh basil on it and let it cool for a few minutes. We were slightly skeptical of our odd variation but it turned out really good and we think we may make it like this again. It even earned a 5 out of 5 stars.

Serves: 4

Ingredients

• 1½ teaspoons bottled minced garlic
• 1 teaspoons olive oil
• 4 (6-inch) pita rounds
• ½ teaspoons salt divided
• ¼ teaspoons black pepper divided
• 1 (6-ounce) package portobello mushrooms
• 2 medium tomatoes cut into 1/4-inch-thick slices
• ⅓ cups (3 ounces) goat cheese
• ½ cups chopped fresh basil

Directions

1. Preheat a grill pan over medium heat. Combine garlic and oil; brush evenly over pitas. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper evenly over pitas. Place pitas in pan, and cook 2 minutes on each side or until toasted. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper evenly over mushrooms and tomatoes. Place mushrooms in pan; cook 6 minutes or until tender, turning once. Remove mushrooms from pan. Add tomatoes to pan; cook 1 minute. Spread goat cheese evenly over pitas. Arrange the mushrooms and tomatoes evenly over pitas. Sprinkle with chopped basil.

Amount Per Serving

Calories: 283

Fat: 27%

Cholesterol: 17mg

Sodium: 731mg

Carbohydrate: 39.8g

Fiber: 2.9g

Protein: 11.9g