Mini White Pizzas with Vegetables

Mini White Pizzas with Vegetables Recipe
Oxmoor House
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.

Yield:

4 servings (serving size: 1 pizza)

Recipe from

Oxmoor House

Recipe Time

Prep: 5 Minutes
Cook: 9 Minutes

Nutritional 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

Ingredients

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

Preparation

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.

Serve with: Caesar Salad

Note:

Cooking Light Fresh Food Fast Weeknight Meals

March 2010
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