 |
Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 1 |
|
An easy single serve lunch! Obviously, it can also be doubled/tripled/quadrupled for more. This particular combination is fantastic, but the concept is a versatile one. If you can't find pepperjack cheese, I'd recommend sharp cheddar. And for a crispier crust, lightly toast the pita before adding toppings. **I like to pre-chop vegetables and freeze them for recipes like this. It's easier prep and you don't have to worry about them getting old before you can use them all! Ingredients:
1 whole wheat pita bread (round) |
3 tablespoons red onions, sliced thin |
1/2 large red pepper, sliced |
1/4 cup monterey jack pepper cheese |
2 green olives, sliced |
1/2 teaspoon garlic, minced |
1 teaspoon balsamic vinegar |
Directions:
1. Preheat your broiler.
2. Heat a nonstick skillet(or use olive oil) over medium heat.
3. Saute onion, garlic, and pepper until softened - approximately 3 minutes.
4. Turn off the heat and add balsamic vinegar.
5. Place pita on a baking sheet and top with the cooked vegetables.
6. Add cheese and olive slices.
7. Broil until cheese is melted; be sure to monitor it closely! I like mine browned and bubbly:).
|
|