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Artichoke-Tomato Pitas


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4 (8-inch) pita bread rounds

1 (14-ounce) can artichoke hearts, drained and sliced

2 cups seeded, chopped plum tomato

1/2 cup sliced fresh basil

1/4 cup fat-free ranch-style dressing

1 cup (4 ounces) shredded part-skim mozzarella cheese

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