Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Pita Pizzas with Veggies
Getting reviews...
- Level: Easy
- Total: 30 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 548
- Total Fat
- 34 g
- Saturated Fat
- 17 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 6 g
- Sugar
- 6 g
- Protein
- 29 g
- Cholesterol
- 90 mg
- Sodium
- 984 mg
These simple and full-flavored weeknight pizzas are a great way to get your kids in the kitchen and to load up their dinner with more veggies. Whole wheat pita is the perfect base for this quick, healthy and delicious meal.
- Level: Easy
- Total: 30 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 548
- Total Fat
- 34 g
- Saturated Fat
- 17 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 6 g
- Sugar
- 6 g
- Protein
- 29 g
- Cholesterol
- 90 mg
- Sodium
- 984 mg
Ingredients
Directions
- Preheat the oven to 425˚ F. Line a baking sheet with parchment paper. Stir together the tomato puree, half each of the grated carrot and zucchini, 1 tablespoon olive oil, the oregano, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl.
- Lay out the pitas on the baking sheet and brush with the remaining 1 tablespoon olive oil. Spread the tomato-vegetable sauce almost to the edges of the pitas. Sprinkle with the mozzarella and Parmesan. Top with the baby bell peppers and remaining carrot and zucchini. Sprinkle lightly with more oregano.
- Bake until the edges of the pitas are browned and crisp and the cheese is bubbling, about 15 minutes. Transfer the pitas to a cutting board and cut into wedges.
Cook’s Note
Use the large holes of a box grater to grate the carrots and zucchini for this pizza. Don’t use preshredded carrots — they’re too thick to soften in the oven.
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