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Zucchini Pizza




Source of Recipe


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List of Ingredients




For crust:
4 large pita breads
For sauce:
1 teaspoon olive oil
1 clove garlic chopped
1 tablespoon onion, chopped
1 can (8 ounces) tomato puree
1/2 teaspoon oregano
1/4 teaspoon basil
For topping:
1 and one-half teaspoons olive oil
1 carrot, sliced
1/4 cup chopped onion
1/4 cup chopped green pepper
1/2 pound zucchini, diced
1/2 cup sliced mushrooms, optional
2 cups diced or shredded mozzarella cheese
2 tablespoons grated Parmesan cheese


Recipe



Preheat oven to 450 degrees. Place pita breads on bottom oven rack; heat 2 minutes. Remove from oven and place on cookie sheet.
Make sauce: Heat olive oil in saucepan; add garlic and onion and cook over low heat until softened but not browned. Add tomato puree, oregano and basil. Heat through.
For topping: heat remaining 1 and one-half teaspoons olive in large nonstick skillet. Add carrot, onion and green pepper. Saute 2 minutes over medium heat. Add zucchini and mushrooms and continue to saute for 5 more minutes.
Flatten pita breads and spread each with two or more tablespoons of the tomato sauce. Distribute sauteed vegetables evenly over the sauce and top with mozzarella cheese. Sprinkle Parmesan evenly over each pita and return to hot oven for 5 minutes, or until cheese melts.

Nutritional analysis per serving: 416 calories, 24 g protein, 47 g carbohydrate, 4.5 g fiber, 17 g fat, 32 mg cholesterol, 768 mg sodium