Veggie Pita Pizzas
Summer is all about spending time with friends and family. Next time
you get together, make it a lunch date and serve these quick and
delicious pita pizzas. This recipe makes the most of seasonal produce
like summer squash, which is at its peak right now. Pick some up during
your next trip to the farmers’ market and enjoy a good source of
vitamin C.
Veggie Pita Pizzas
4 whole-wheat pita bread rounds
1 cup reduced-sodium pasta sauce
1/2 red bell pepper, finely diced
1 small zucchini, finely diced
1 small yellow squash, finely diced
1 (3 oz.) can sliced mushrooms, drained (or 6 oz. fresh mushrooms, sliced)
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 cup shredded part-skim mozzarella cheese
2 Tbsp. grated Parmesan cheese
Crushed red pepper flakes, to taste (optional)
Preheat oven to broiler setting.
On an oven rack or in a toaster oven, toast the pita bread for 1 minute. Remove and cool slightly.
Spread
1/4 cup pasta sauce on each pita round. In a medium bowl, combine red
pepper, zucchini, yellow squash and mushrooms. Spoon mixture evenly
onto pita rounds. Sprinkle all four pitas evenly with oregano and
basil. Divide mozzarella among pitas. Top each with 2 teaspoons of
Parmesan cheese. If desired, sprinkle with a bit of crushed red pepper
flakes.
Broil pitas a few minutes, watching carefully, until cheese is melted and bubbly. Serve immediately.
Makes 4 servings.
Per serving: 170 calories, 5 g total fat (2.5 g saturated fat), 25 g carbohydrate,
11 g protein, 4 g dietary fiber, 300 mg sodium
