PITA PIZZA


4-6 whole wheat pita bread rounds
1/3 c. chopped onion
1/2 tsp. minced garlic
1 can (14.5 oz.) great Northern beans
2 tsp. dried basil
1 large tomato, seeded and diced
1 large green pepper, cut into thin rings
2 c. or more shredded provolone cheese

Preheat oven to 425 degrees.

Cut each pita in half with a knife, to form two thin rounds. Place on ungreased baking sheets. Bake, uncovered, about 3 minutes, or until just crisp. 

Drain beans, reserving 1/4 c. liquid. In a medium nonstick skillet, cook onion and garlic in bean liquid over medium heat about 5 minutes, stirring occasionally. Stir in beans, and heat through. 

Place bean mix in a blender or food processor and blend until smooth. Spread bean mix evenly on pita halves. Top each evenly with tomato, pepper, and cheese. 

Place pitas on baking sheets and bake for about 5 to 7 minutes, or until cheese is bubbly. Let stand for a few minutes before serving.