Artichoke-Tomato Pitas

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 477
  • Calories from fat: 14%
  • Fat: 7.5g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 1.2g
  • Protein: 16.8g
  • Carbohydrate: 80.6g
  • Fiber: 0.0g
  • Cholesterol: 16mg
  • Iron: 0.0mg
  • Sodium: 713mg
  • Calcium: 0.0mg


  • 4 (8-inch) pita bread rounds
  • 1 (14-ounce) can artichoke hearts, drained and sliced
  • 2 cups seeded, chopped plum tomato
  • 1/2 cup sliced fresh basil
  • 1/4 cup fat-free Ranch-style dressing
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese


  1. Place pita rounds on a large baking sheet. Place one-fourth of artichoke, tomato, basil, and dressing down center of each pita. Sprinkle each serving with 1/4 cup cheese. Broil 3 inches from heat (with electric oven door partially opened) 2 to 3 minutes or until cheese melts.
  2. Remove from oven. Roll up each pita; wrap bottom of each pita roll in wax paper or decorative tissue paper, and serve immediately.
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