Zucchini and tomato pita pizzas
5
Points®
Temps total: 16 min • Préparation: 5 min • Cuisson: 11 min • Portions: 4 • Difficulté: Facile
Ingrédients
Whole wheat pita
4 small, 6-inch each
Olive oil
1 tsp(s)
Zucchini
1 medium, halved lengthwise and thinly sliced
Table salt
¼ tsp(s)
Black pepper
¼ tsp(s)
Garlic
1 clove(s), large, minced
Dried oregano
½ tsp(s)
Cherry tomatoes
16 medium, halved
Olives
8 large, Kalamata variety, sliced
Crumbled feta cheese
¼ cup(s)
Shredded part-skim mozzarella cheese
¼ cup(s)
Uncooked scallions
1 medium, thinly sliced
Instructions
1
Preheat broiler.
2
Place pitas on baking sheet. Broil 5 inches from heat until lightly browned, 30–60 seconds on each side. Maintain broiler temperature.
3
Heat oil in large nonstick skillet over medium heat. Add zucchini, salt, and pepper and cook, stirring frequently, until zucchini is tender, about 2 minutes. Add garlic and oregano and cook, stirring constantly until fragrant, 30 seconds.
4
Arrange zucchini mixture evenly on pitas. Top with cherry tomatoes and olives; then sprinkle with feta and mozzarella.
5
Broil 5 inches from heat until cheeses are melted, about 1 minute. Sprinkle with scallion; then cut each pita into 4 wedges.
6
Serving size: 1 pizza
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