4 whole-wheat pita bread rounds
1 cup prepared pasta sauce (with vegetables)
1⁄2 red bell pepper, finely diced
1 small zucchini, finely diced
1 small yellow summer squash, finely diced
2 1⁄2 – 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. Toast pita bread on oven rack or in toaster oven for 1 minute. Remove and allow to cool.
Spread 1⁄4 cup of the pasta sauce on each pita round. Combine red pepper, zucchini, yellow squash and mushrooms in a bowl, and spoon mixture evenly on pita rounds. Sprinkle 1⁄4 tsp of oregano and basil on each round.
Divide mozzarella cheese among pita rounds and top each with 2 tsp of Parmesan cheese. Sprinkle with red pepper flakes if desired. Broil in oven, watching carefully, until cheese is melted and bubbly and pita is hot. Serve immediately. Makes four servings.
Per Serving: 86 calories; 6 g fat; 3 g saturated fat; 26 g carbohydrates; 10 g protein; 3 g dietary fiber; 755 milligrams sodium.
Source: American Institute for Cancer Research, The New American Plate for Breakfast. (To order a copy, call 800-843-8114.)
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