Summer Veggie Pita Pizzas √
Note: This simple vegetarian recipe is ripe for adaptation. Here we use zucchini and tomatoes, but you can substitute any vegetable you prefer. While these pizzas certainly make a meal, they’re also quick and easy enough for a healthy but satisfying after- school snack. Double or triple the recipe if you’re feeding a crowd. From Meredith Deeds.
• 2 (6-in.) pita bread rounds
• 2 tbsp. olive oil
• 2 garlic cloves, minced
• 1 c. grated part-skim mozzarella cheese
• 2 small zucchini or yellow summer squash, sliced thin
• 1 c. chopped, seeded tomato
• 1/4 tsp. salt
• 1/4 tsp. freshly ground pepper
• 1/4 c. grated Parmesan cheese
Preheat oven to 425 degrees. Halve the pita rounds horizontally to form 4 rounds, arrange the rounds, rough sides up, on a baking sheet.
Combine the oil and the garlic and use half to brush onto each pita half. Sprinkle the mozzarella cheese evenly over pitas. Arrange zucchini slices on pita bread. Scatter the top with chopped tomatoes. Season with salt and pepper.
Dab the remaining oil and garlic on top of the vegetables. Sprinkle with Parmesan. Bake until cheese is melted and vegetables are tender and lightly browned, about 10 to 15 minutes. Slice into quarters and serve.
Nutrition information per serving:
Calories 264 Fat 15 g Sodium 590 mg
Carbohydrates 20 g Saturated fat 5 g Calcium 330 mg
Protein 13 g Cholesterol 20 mg Dietary fiber 2 g
Diabetic exchanges per serving: 1 vegetable, 1 bread/starch, 1 medium-fat meat, 2 fat.