Stir-Fry Vegetable Pita Pizzas
January 14th, 2010

- 1 teaspoon olive oil
- 1 red bell pepper, sliced
- 1 1/2 cup (4 ounces) baby portobello mushrooms, thinly sliced
- 1 medium zucchini
- 2 cloves garlic, minced
- 1/4 teaspoon black pepper
- 2 (6 inch) whole wheat pita breads
- 1/4 cup pizza sauce
- 1/2 cup (2 ounces) shredded or grated Parmesan cheese
- 1/4 cup chopped basil
Preheat broiler. heat oil in a large nonstick skillet over medium-high heat. Add bell pepper; stir-fry 1 minute. Add mushrooms, zucchini and garlic; stir-fry 4 minutes or until vegetables are crisp-tender. Stir in black pepper; remove from heat.
To separate pitas into 2 rounds, use a small knife to cut around edges of the pita. Place pita rounds on a baking sheet and broil 4-5 inches from the heat source for 1 minute or until lightly toasted. Remove from broiler. Turn pitas over; top with pizza sauce, vegetables and cheese. Return to the broiler; broil 3 minutes or until cheese is melted. Top each round with basil.
Makes 4 servings
Dietary exchange: 1 fat, 1 starch, 2 vegetables
Calories 175, total fat 5g, saturated fat 2g, protein 9g, carbs 25g, cholesterol 9mg, dietary fiber 5g, sodium 381mg.
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