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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