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Chutney Pizzas

Use regular or whole-wheat pocket bread as the foundation for an appetizer or snack that's ready in less than 15 minutes.

Chutney Pizzas

James Carrier
 1/2 pound mushrooms
 1 tablespoon butter or olive oil
 4 pocket bread rounds (6 in. wide)
 3/4 cup shredded Swiss or fontina cheese
 2 to 3 teaspoons chutney
Step 1

In a food processor, mince mushrooms.

Step 2

In a 10- to 12-inch frying pan, combine mushrooms and butter. Stir often over high heat until juices evaporate and mushrooms start to brown, 5 to 7 minutes.

Step 3

Lay pocket bread rounds cupped side up on a baking sheet and scatter the mushroom mixture equally on top of them. Sprinkle each with about 3 tablespoons cheese.

Step 4

Bake in a 400° oven until cheese melts and bread crisps, 5 to 7 minutes. Drizzle chutney over each pizza and cut each round into quarters.

Step 5

Nutritional analysis per piece.

Nutrition Facts

Amount Per Serving
Calories 81Calories from Fat 27
% Daily Value *
Total Fat 2.4g4%

Saturated Fat 1.4g7%
Cholesterol 6.8mg3%
Sodium 130mg6%
Total Carbohydrate 12g4%

Dietary Fiber 0.4g2%
Protein 3.2g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.