Ingredients

1 tsp. olive oil
1/2 C. onion, diced
2 small basil leaves, fresh
1/2 C. mushrooms, shiitake or cultivated
2 tsp. fresh oregano, chopped, or 1/2 tsp. crushed dried basil
1 oz. fresh low fat goat cheese
1 6-inch whole wheat pita bread
2 plum tomatoes, fresh thinly
1/2 C. zucchini, thinly sliced (optional)
3 Tbsp. parmesan cheese (optional)

Cooking Instructions

Preheat oven or toaster oven to 400 degrees F. In a heavy skillet over medium heat, heat oil. Add onions and mushrooms; sauté for 5 minutes until the onion and mushrooms are tender. Meanwhile, split pita bread in half horizontally. Place pita halves directly on oven rack. Bake for 5 minutes or until lightly toasted. Arrange tomato slices and basil leaves on bread. Scatter cooked onions and mushrooms over top. Sprinkle with oregano and goat cheese; add sautéed zucchini and parmesan cheese, if used. Bake 3 to 8 minutes, or until begins to brown around edges. Remove from oven, and cut each pita half into wedges.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)