Vegetable Pizzas
Recipe from
Better Homes and Gardens
For a crispier crust, grill untopped pita breads until lightly toasted. Turn the pitas over and spread the tasty vegetable mixture over the toasted sides, or try one of the recipe variations.
Servings:
Makes 4 pizzas.
Prep Time:
25 mins
Total Time:
37 mins
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Ingredients
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1 mediumzucchini, quartered lengthwisesee savings
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1 smallyellow summer squash, quartered lengthwisesee savings
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1 smallred sweet pepper, quartered lengthwisesee savings
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2 tablespoonsolive oilsee savings
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1/4 teaspoonsaltsee savings
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1/8 teaspoonblack peppersee savings
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1large ripe tomato, seeded and choppedsee savings
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1/4 cupmayonnaise or salad dressingsee savings
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3 tablespoonspurchased basil pestosee savings
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4 6- to 7-inchpita breads or individual pizza crusts (such as Boboli)see savings
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1 cupshredded mozzarella or smoked provolone cheesesee savings
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Directions
1.
Brush zucchini, summer squash, and sweet pepper with olive oil; sprinkle with salt and pepper. For a charcoal grill, grill vegetables on the rack of an uncovered grill directly over medium coals until crisp-tender, turning once halfway through grilling. Allow 8 to 10 minutes for sweet pepper and 5 to 6 minutes for zucchini and summer squash. Remove vegetables from grill.
2.
Chop grilled vegetables. In a medium bowl combine chopped vegetables, tomato, mayonnaise, and pesto. Spread vegetable mixture over one side of pitas. Sprinkle with shredded cheese. Place on grill rack. Cover and grill for 2 to 3 minutes or until pitas are lightly toasted, vegetables are heated, and cheese melts. Carefully remove from grill. (For a gas grill, preheat grill. Reduce heat to medium. Cover and grill vegetables and pitas as above.) Makes 4 pizzas.
3.
Seafood Pizza: Add 5 ounces smoked salmon; one 9-1/2 ounce can of tuna, well drained; or 5 ounces chopped cooked, peeled, deveined shrimp to the vegetable mixture. Continue as above. Per serving: 555 cal., 34 g total fat (7 g sat. fat), 42 mg chol., 1,099 mg sodium, 41 g carbo., 3 g fiber, 21 g pro. Daily Values: 25% vit. A, 74% vit. C, 21% calcium, 14% iron. Exchanges: 1 1/2 Vegetable, 2 Starch, 1 Medium-Fat meat, 1 Lean Meat, 5 Fat
4.
Chicken Pizza: Add 5 ounces cooked chicken to the vegetable mixture. Continue as above. Per serving: 581 cal., 35 g total fat (7 g sat. fat), 65 mg chol., 851 mg sodium, 41 g carbo., 3 g fiber, 25 g pro. Daily Values: 25% vit. A, 74% vit. C, 21% calcium, 15% iron. Exchanges: 1 1/2 Vegetable, 2 Starch, 1 Medium-Fat Meat, 1 Lean Meat, 5 Fat
Nutrition information
Per serving: Calories 513, Total Fat 33 g, Saturated Fat 6 g, Monounsaturated Fat 7 g, Polyunsaturated Fat 8 g, Cholesterol 34 mg, Sodium 821 mg, Carbohydrate 41 g, Total Sugar 4 g, Fiber 3 g, Protein 14 g. Daily Values: Vitamin A 0%, Vitamin C 74%, Calcium 21%, Iron 12%. Exchanges: Vegetable 1.5, Starch 2, Medium-Fat Meat 1, Fat 5.
Percent Daily Values are based on a 2,000 calorie diet
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