Veggie Pita Pizza

Veggie Pita Pizza

You can have this pizza on the table quicker than you can place an order for take-out pizza, and it’s designed especially for two!

Prep Time

10

Minutes

Total Time

14

Minutes

Makes

2

servings

1
pita bread (6 inches in diameter)
2
to 4 tablespoons pizza sauce or pasta sauce
1
small zucchini, chopped (1 cup)
2
tablespoons chopped onion
2
roma (plum) tomatoes, chopped (1/2 cup)
2
tablespoons sliced ripe olives
1/4
teaspoon salt
1/8
teaspoon dried basil leaves
1/4
cup shredded mozzarella cheese (1 ounce)
  1. Split pita bread around edge with knife to make 2 rounds. Spread pizza sauce on bread halves; place on small microwavable plates.
  2. Place zucchini and onion in 2-cup microwavable casserole. Microwave uncovered on High 2 minutes 30 seconds to 3 minutes or until tender. Stir in tomatoes, olives, salt and basil.
  3. Spoon vegetables onto bread halves; top with cheese. Microwave uncovered on High 45 to 60 seconds or until hot. Cut into wedges.
Makes 2 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
English muffins make a great stand-in for the pita bread. Toast them first before piling on the toppings.
Special Touch
To each his (or her) own. Choose your own favorite toppings, perhaps pineapple tidbits, chopped Canadian-style bacon, sliced pepperoni or chopped bell peppers.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 150
    • (Calories from Fat 45 ),
  • Total Fat 5 g
    • (Saturated Fat 2 g,),
  • Cholesterol 10 mg;
  • Sodium 650 mg;
  • Total Carbohydrate 21 g
    • (Dietary Fiber 3 g,
  • Protein 8 g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 1 Vegetable;
    • 1/2 High-Fat Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.