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.
Diane Lofshult is a senior editor of IDEA Fitness Journal.
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