quick veggie pita pizzas

Who says that the occasional pizza can’t be healthy fare on a busy night? This recipe is so simple that you might even persuade your kids to pitch in! Add a green salad to round out the meal, and let the family think they just ate fast food.

4 whole-wheat pita bread rounds

1 cup prepared pasta sauce (with vegetables, not meat)

¹/2 red bell pepper, finely diced

1 small zucchini, finely diced

1 small summer squash, finely diced

2¹/2- to 3-ounce jar or can of sliced mushrooms, drained

1 teaspoon (tsp) dried oregano

1 tsp dried basil

¹/2 cup shredded part-skim mozzarella cheese

8 tsp grated Parmesan cheese

crushed red pepper flakes, to taste (optional)

Preheat oven to 400 degrees Fahrenheit. On oven rack or in toaster oven, toast pita rounds for 1 minute. Remove, and let cool. Spread ¹/4 cup of pasta sauce on each pita round.

In a medium bowl, combine red pepper, zucchini, squash and mushrooms. Spoon mixture evenly over pita rounds. Sprinkle each round with ¹/4 tsp basil and oregano. Divide mozzarella among pita rounds, and top each with 2 tsp Parmesan cheese. Add crushed red pepper flakes, if desired.

Broil, but watch carefully! Pitas are ready when cheese is melted and bubbly. Serve immediately. Makes four servings.

Per Serving: 86 calories; 6 grams (g) fat; 10 g protein; 26 g carbs; 3 g fiber; 755 milligrams sodium.