Make a healthy dinner in minutes. We've made this version with leftover turkey and spiced things up with jalapenos. Try it with your favorite toppings.
| 2 | jalapeños (seeded and diced) | |
| 2 | wheat pitas-split in two making 4 rounds | |
| 4 | sliced plum tomatoes | |
| 1⁄2 | c | fresh cilantro (chopped) |
| 2 | c | turkey (cooked and shredded) |
| 3 | c | Stonyfield Organic Low Fat Plain Yogurt (to yield 1 cup yogurt cheese*) |
| 2 | c | reduced fat Monterey Jack cheese (shredded) |
*For yogurt Cheese: Using a yogurt cheese maker or layered cheese cloth, strain the whey from 3 cups of yogurt for 3-6 hours in the refrigerator.
This should yield 1 cup of yogurt cheese.
Pre-heat oven to 350°.
In medium sized bowl combine turkey, yogurt cheese, jalapenos, and cilantro.
Place pitas on baking sheet.
Divide turkey and yogurt mixture on pita rounds.
Top with sliced tomatoes (dividing evenly among pizzas) and cover with shredded cheese, about 1/4 cup on each pizza.
Cook until cheese is lightly browned, 8- 10 minutes.