Mini White Pizzas with Vegetables |
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Prep Time: 5 Minutes Cook Time: 9 Minutes |
Ready In: 14 Minutes Servings: 4 |
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We used whole wheat pita rounds to help with portion control and to speed up the cook time. For a Greek-inspired flavor variation, substitute hummus for the spreadable cheese. Ingredients:
4 (6-inch) whole wheat pitas |
olive oil-flavored cooking spray |
1 medium zucchini, thinly sliced |
1/4 cup thinly sliced red onion, separated into rings |
1/4 teaspoon freshly ground black pepper |
1/8 teaspoon salt |
1/2 cup light garlic-and-herbs spreadable cheese (such as alouette light) |
6 tablespoons shredded asiago cheese |
Directions:
1. Preheat broiler.
2. Place pitas on a baking sheet; broil 3 minutes.
3. Heat a nonstick skillet over medium-high heat; coat pan with cooking spray. Add zucchini, onion, pepper, and salt; sauté 3 minutes or until vegetables are crisp-tender.
4. Remove pitas from oven, and spread 2 tablespoons garlic-and-herbs spreadable cheese over each pita. Top evenly with vegetables and Asiago cheese. Broil 3 minutes or until edges are lightly browned and cheese melts.
5. Serve with: Caesar Salad
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