Veggie Pita Pizza

Who says that the occasional pizza can’t be healthy fare on a busy night? This recipe is so simple that you might even persuade others to pitch in!

Yield: 4 servings


whole wheat pita bread rounds
1 c prepared pasta sauce
½ red bell pepper, finely diced
1 small zucchini, finely diced
1 small summer squash, finely diced
1/3 c mushrooms, sliced
1 tsp dried oregano
1 tsp dried basil
½ c part skim shredded mozzarella cheese
8 tsp grated parmesan cheese
Crushed red bell pepper flakes, to taste (optional)


Preheat oven to 400°. On oven rack toast pita rounds for 1 minute. Remove, and let cool. Spread ¼ c pasta sauce on each pita round.
In a medium bowl combine red pepper, zucchini, squash and mushrooms. Spoon evenly over pita rounds. Sprinkle each round with ¼ tsp basil and oregano. Divide mozzarella among pita rounds, top each with 2 tsp of Parmesan cheese. Add crushed red pepper flakes, if desired.
Broil, but watch carefully! Pitas are ready when cheese is melted and bubbly. Serve immediately.
86 calories 6 g fat 10 g protein 26 carbohydrates 3 g fiber 600 mg sodium
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