Recipe: Veggie Pita Pizza

Serves 4.

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

• 1/4 tsp. salt

• 1/4 tsp. freshly ground pepper

• 1/4 c. grated Parmesan cheese

Directions

Preheat oven to 425 degrees. Halve the pita rounds horizontally to form 4 rounds, arrange the rounds, rough sides up, on a baking sheet.

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:

Calories264Fat15 gSodium590 mg

Carbohydrates20 gSaturated fat5 gCalcium330 mg

Protein13 gCholesterol20 mgDietary fiber2 g