Veggie Pita Pizza
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 Whole Wheat Pita Pocket 2 Tbsp. Prego Spaghetti Sauce1 Tbsp. finely chopped onion1/4 of a zucchini, finely chopped1/2 can of mushrooms (or equivalent fresh mushrooms)1 tsp. dried oregano1 tsp. dried parsleysprinkle of salt1.5 Tbsp. shredded part-skim mozzarella cheese
Slice the pita pocket in half so that you have two, round, flat pieces of bread. Spread 1 Tbsp. of the spaghetti sauce on each piece of pita. Divide the rest of the toppings in half and sprinkle them on each of the two pieces of bread, saving the mozzarella cheese for last.
Place in a 350 degree oven for 5-10 minutes to warm the bread, then turn off the oven and turn the broiler on high. Cook under the broiler for an additional 3-4 minutes or until cheese is melted and slightly browned. Keep an eye on them, they will burn quickly under the broiler! Makes 1 serving.
I always have pita pockets in the fridge and this is a nice way to use them a little differently for a change of taste. This is also a great recipe to use up leftover spaghetti or pizza sauce, and any fresh veggies you have in the fridge.
Number of Servings: 1
Recipe submitted by SparkPeople user FITTREE.
Place in a 350 degree oven for 5-10 minutes to warm the bread, then turn off the oven and turn the broiler on high. Cook under the broiler for an additional 3-4 minutes or until cheese is melted and slightly browned. Keep an eye on them, they will burn quickly under the broiler! Makes 1 serving.
I always have pita pockets in the fridge and this is a nice way to use them a little differently for a change of taste. This is also a great recipe to use up leftover spaghetti or pizza sauce, and any fresh veggies you have in the fridge.
Number of Servings: 1
Recipe submitted by SparkPeople user FITTREE.
Nutritional Info Amount Per Serving
- Calories: 293.1
- Total Fat: 7.3 g
- Cholesterol: 16.4 mg
- Sodium: 624.5 mg
- Total Carbs: 45.2 g
- Dietary Fiber: 7.3 g
- Protein: 14.8 g
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