Pita Pizzas with Veggies
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 548
- Total Fat
- 34
- Saturated Fat
- 17
- Carbohydrates
- 36
- Dietary Fiber
- 6
- Sugar
- 6
- Protein
- 29
- Cholesterol
- 90
- Sodium
- 984
- Total: 30 min
- Active: 15 min
Ingredients
1/2 cup canned tomato puree
1 carrot, grated
1 small zucchini, grated
2 tablespoons extra-virgin olive oil
1 teaspoon dried oregano, plus more for sprinkling
Kosher salt and freshly ground pepper
4 whole-wheat pitas
1 1/2 cups grated part-skim mozzarella cheese
2 tablespoons grated Parmesan cheese
4 baby bell peppers, thinly sliced into rings
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.