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Mini White Pizzas with Vegetables

Oxmoor House
Prep time 5 mins
Cook time 9 mins
Yield 4 servings (serving size: 1 pizza)
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.


  • 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

Nutrition Information

  • calories 272
  • caloriesfromfat 0.0 %
  • fat 8.7 g
  • satfat 4.6 g
  • monofat 1 g
  • polyfat 1 g
  • protein 11.9 g
  • carbohydrate 40.2 g
  • fiber 5.5 g
  • cholesterol 24 mg
  • iron 2.2 mg
  • sodium 505 mg
  • calcium 137 mg

How to Make It

  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

Cooking Light Fresh Food Fast Weeknight Meals