Vegetable Pizzas
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For a crispier crust, grill untopped pita breads until lightly toasted. Turn the pitas over and spread the tasty vegetable mixture over the toasted sides, or try one of the recipe variations.
Ingredients
- 1 medium zucchini, quartered lengthwise
- 1 small yellow summer squash, quartered lengthwise
- 1 small red sweet pepper, quartered lengthwise
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 large ripe tomato, seeded and chopped
- 1/4 cup mayonnaise or salad dressing
- 3 tablespoons purchased basil pesto
- 4 6- to 7-inch pita breads or individual pizza crusts (such as Boboli)
- 1 cup shredded mozzarella or smoked provolone cheese
- Brush zucchini, summer squash, and sweet pepper with olive oil; sprinkle with salt and pepper. For a charcoal grill, grill vegetables on the rack of an uncovered grill directly over medium coals until crisp-tender, turning once halfway through grilling. Allow 8 to 10 minutes for sweet pepper and 5 to 6 minutes for zucchini and summer squash. Remove vegetables from grill.
- Chop grilled vegetables. In a medium bowl combine chopped vegetables, tomato, mayonnaise, and pesto. Spread vegetable mixture over one side of pitas. Sprinkle with shredded cheese. Place on grill rack. Cover and grill for 2 to 3 minutes or until pitas are lightly toasted, vegetables are heated, and cheese melts. Carefully remove from grill. (For a gas grill, preheat grill. Reduce heat to medium. Cover and grill vegetables and pitas as above.) Makes 4 pizzas.
- Seafood Pizza: Add 5 ounces smoked salmon; one 9-1/2 ounce can of tuna, well drained; or 5 ounces chopped cooked, peeled, deveined shrimp to the vegetable mixture. Continue as above. Per serving: 555 cal., 34 g total fat (7 g sat. fat), 42 mg chol., 1,099 mg sodium, 41 g carbo., 3 g fiber, 21 g pro. Daily Values: 25% vit. A, 74% vit. C, 21% calcium, 14% iron. Exchanges: 1 1/2 Vegetable, 2 Starch, 1 Medium-Fat meat, 1 Lean Meat, 5 Fat
- Chicken Pizza: Add 5 ounces cooked chicken to the vegetable mixture. Continue as above. Per serving: 581 cal., 35 g total fat (7 g sat. fat), 65 mg chol., 851 mg sodium, 41 g carbo., 3 g fiber, 25 g pro. Daily Values: 25% vit. A, 74% vit. C, 21% calcium, 15% iron. Exchanges: 1 1/2 Vegetable, 2 Starch, 1 Medium-Fat Meat, 1 Lean Meat, 5 Fat
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