A Pizza 4 U R Heart Healthy Pita Pizza |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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U will Heart this! The time spent preparing is so well worth it! A spectacular vegetable pizza rated B+ with only 161 calories plus just a few for the Classico Sundried Tomato Pesto that you have to add, just a mere 2 tsp per slice before you install the other toppings. The pesto wouldn't take in the recipe analysis but you need't worry about it! It's only 90 cal per 1/4 c and you use 2 tsp! Ingredients:
88 g zucchini, 1/2 a medium sized, cut into chunks |
88 g yellow squash, 1/2 a medium sized,cut into chunks |
76 g onion, two large slices 1/4 thick, then cut in half |
70 g mushrooms, 1 cup of large chunks |
92 g pepper, green, about 1 cup, cut in chunks |
1 tbsp olive oil |
1/4 tsp oregano, dried, crushed |
1/4 tsp rosemary, dried, well crushed |
1/4 tsp thyme, dried, crushed |
2 cloves garlic, chopped fine |
112 g toufayan bakeries - pita bread, whole wheat, carefully cut and separated 2 loaves into four round flat pcs |
2 oz cabot 50% reduced fat cheddar cheese, grated |
Directions:
1. Preheat oven to 410 degrees.
2. Toss the prepared vegetables, top five items listed, in a large bowl.
3. Add next four items, olive oil, 3 spices, and garlic.
4. Mix well and place in 9 x 13 non-stick pan sprayed lightly with PAM. Cover with foil and bake for 20 minutes.
5. Meanwhile, carefully cut and separate 2 pita loaves into four round flat pcs. and place them on a baking sheet.
6. Dress each pita with 2 or 3 teaspoons of Classico sundried tomato pesto spread over tops, or just use a dash of olive oil and some sliced tomato on each pita.
7. Grate 2 ounces of Cheddar Cheese and separate into four little piles, one for topping each pita.
8. When vegetables are finished roasting, remove top foil carefully and spoon some of each vegetable topping on each pita round.
9. Top with cheese and broil, on high, each pita for a minute or two until the cheese is well melted.
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