Mini White Pizzas with Vegetables

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

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