Cooking & Packing
Veggie Pita Pizzas
By AICR.org
Jul 22, 2008 - 6:52:09 PM

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