Salmon & Dill Pita Pizzas

Instead of serving these as an appetizer, you could serve a whole pita pizza for a light lunch. If you can’t find fresh dill, stir 1 teaspoon of dried dillweed into the yogurt.

4 whole-wheat pita breads (7 inches)
1/4 cup tomato paste
2 cups cherry tomatoes, halved
1 large red onion, halved and thinly sliced
3 cloves garlic, minced
1 tablespoon olive oil
1/2 teaspoon salt
3/4 cup flaked, canned pink salmon
1/2 cup plain fat-free yogurt
1/4 cup minced fresh dill

1 Preheat the oven to 450°F. Brush one side of each pita with tomato paste and place the pitas on a large baking sheet.
2 In a medium bowl, toss together the cherry tomatoes, onion, garlic, oil, and salt. Scatter the tomato-onion mixture over the pitas. Bake 8 to 10 minutes, or until the pitas are crisp.
3 Scatter the salmon, yogurt, and dill on top of the tomato mixture and bake until the salmon is heated through, about 3 minutes. Cut each pita into 4 wedges. Makes 16 wedges

Makes Makes 16 wedges

Per wedge: 75 calories, 1.9g total fat (0.3g saturated), 3mg cholesterol, 1.7g dietary fiber, 12g carbohydrate, 4g protein, 234mg sodium.