Stir Fry Vegetable Pita Pizzas
1 teaspoon olive oil
1 red bell pepper, thinly sliced
1 small red onion, thinly sliced
2 cups baby Portobello mushrooms, thinly sliced
1 medium zucchini, thinly sliced
2 cloves garlic, minced
2 6-inch whole wheat pita breads
1/4 cup pizza sauce
1/2 cup shredded or grated Parmesan cheese
1/4 teaspoon black pepper
1/3 cup chopped fresh basil
- Preheat broiler.
- Heat oil in a large nonstick skillet over medium high heat. Add bell pepper and onion. Stir fry one minute. Add mushroom, zucchini and garlic. Stir fry 4 minutes or until vegetables are crisp-tender. Remove from heat.
- Separate each pita into two rounds by cutting around the edges of the pita with a small knife. Place pita rounds on baking sheet. Broil 4-5 inches from heat source for 1 minute or until lightly toasted. Remove from oven.
- Turn pitas over. Top with pizza sauce, vegetables and cheese. Sprinkle with black pepper.
- Return to broiler and broil for 3 minutes or until cheese is melted. Top with basil.
Makes 4 servings.
Nutrition Facts Per Serving
Calories - 190
Total fat - 6 gm
Saturated fat - 3 gm
Protein - 10 gm
Carbohydrate - 26 gm
Cholesterol - 10 mg
Dietary fiber - 5 gm
Sodium - 471 mg
Recipe contributed by Dean Medical Group Dietitian Cynthia Stenavich, RD.