Veggie Pita Pizza
You can have this pizza on the table quicker than you can
place an order for take-out pizza, and itís 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
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
English muffins make a great stand-in for the pita bread. Toast
them first before piling on the toppings.
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.