Veggie Pita Pizza
Apr 27, 2007 15:53:22 GMT -8
Post by jjg on Apr 27, 2007 15:53:22 GMT -8
Veggie Pita Pizza
Exchanges
Makes 2 servings
1 pita bread (6 inches in diameter)
2 to 4 tablespoons pizza sauce or pasta sauce
1 small zucchini, chopped (1 cup)
2 tablespoons chopped onion
2 roma (plum) tomatoes, chopped (1/2 cup)
2 tablespoons sliced ripe olives
1/4 teaspoon salt
1/8 teaspoon dried basil leaves
1/4 cup shredded mozzarella cheese (1 ounce)
Split pita bread around edge with knife to make 2 rounds. Spread pizza sauce on bread halves; place on small microwavable plates. Place zucchini and onion in 2-cup microwavable casserole. Microwave uncovered on High 2 minutes 30 seconds to 3 minutes or until tender. Stir in tomatoes, olives, salt and basil. Spoon vegetables onto bread halves; top with cheese. Microwave uncovered on High 45 to 60 seconds or until hot. Cut into wedges.
Nutritional Info Per 1 Serving: Calories 150 (Calories from Fat 45); Fat 5g (Saturated 2g); Cholesterol 10mg; Sodium 650mg; Potassium 370mg; Carbohydrate 21g (Dietary Fiber 3g); Protein 8g
Exchanges: 1 Starch; 1/2 High-Fat Meat; 1 Vegetable
Exchanges
Makes 2 servings
1 pita bread (6 inches in diameter)
2 to 4 tablespoons pizza sauce or pasta sauce
1 small zucchini, chopped (1 cup)
2 tablespoons chopped onion
2 roma (plum) tomatoes, chopped (1/2 cup)
2 tablespoons sliced ripe olives
1/4 teaspoon salt
1/8 teaspoon dried basil leaves
1/4 cup shredded mozzarella cheese (1 ounce)
Split pita bread around edge with knife to make 2 rounds. Spread pizza sauce on bread halves; place on small microwavable plates. Place zucchini and onion in 2-cup microwavable casserole. Microwave uncovered on High 2 minutes 30 seconds to 3 minutes or until tender. Stir in tomatoes, olives, salt and basil. Spoon vegetables onto bread halves; top with cheese. Microwave uncovered on High 45 to 60 seconds or until hot. Cut into wedges.
Nutritional Info Per 1 Serving: Calories 150 (Calories from Fat 45); Fat 5g (Saturated 2g); Cholesterol 10mg; Sodium 650mg; Potassium 370mg; Carbohydrate 21g (Dietary Fiber 3g); Protein 8g
Exchanges: 1 Starch; 1/2 High-Fat Meat; 1 Vegetable