Veggie Pita Pizza You can have this pizza on the table quicker than you can place an order for take-out pizza, and it’s designed especially for two! Prep: 10 min Microwave: 4 min 1 pita bread (6 inches in diameter) 2 to 4 tablespoons pizza sauce or pasta sauce 1 small zucchini, chopped (1 cup) 2 tablespoons chopped onion 2 roma (plum) tomatoes, chopped (1/2 cup) 2 tablespoons sliced ripe olives 1/4 teaspoon salt 1/8 teaspoon dried basil leaves 1/4 cup shredded mozzarella cheese (1 ounce) 1. Split pita bread around edge with knife to make 2 rounds. Spread pizza sauce on bread halves; place on small microwavable plates. 2. Place zucchini and onion in 2-cup microwavable casserole. Microwave uncovered on High 2 minutes 30 seconds to 3 minutes or until tender. Stir in tomatoes, olives, salt and basil. 3. Spoon vegetables onto bread halves; top with cheese. Microwave uncovered on High 45 to 60 seconds or until hot. Cut into wedges. Makes 2 servings Nutritional Info Per 1 Serving: Calories 150 (Calories from Fat 45); Fat 5g (Saturated 2g); Cholesterol 10mg; Sodium 650mg; Potassium 370mg; Carbohydrate 21g (Dietary Fiber 3g); Protein 8g Diet Exchanges: 1 Starch; 1/2 High-Fat Meat; 1 Vegetable Substitution: English muffins make a great stand-in for the pita bread. Toast them first before piling on the toppings. Special Touch: To each his (or her) own. Choose your own favorite toppings, perhaps pineapple tidbits, chopped Canadian-style bacon, sliced pepperoni or chopped bell peppers. ____________________________________________________________ This recipe courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe displayed with permission from General Mills, Inc.