Mini White Pizzas with Vegetables

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

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Nutritional Information

Amount per serving
  • Calories: 272
  • Calories from fat: 0.0%
  • Fat: 8.7g
  • Saturated fat: 4.6g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 1g
  • Protein: 11.9g
  • Carbohydrate: 40.2g
  • Fiber: 5.5g
  • Cholesterol: 24mg
  • Iron: 2.2mg
  • Sodium: 505mg
  • Calcium: 137mg

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. 1. Preheat broiler.
  2. 2. Place pitas on a baking sheet; broil 3 minutes.
  3. 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. 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
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