Fall Harvest Vegetable Pita Pizzas
 

 

Toasted whole wheat pita bread topped with marinara sauce, oven roasted vegetables seasoned in Italian dressing, and sliced provolone cheese. Pita pizzas baked until cheese has melted. Garnished with chopped fresh basil.
Ingredients -

1 pound Zucchini, cut lengthwise into 1/4" slices
1 pound Summer Squash, cut lengthwise into 1/4" slices
1/2 pound Eggplant, cut lengthwise into 1/4" slices
1/4 pound Sliced Portobello Mushrooms
4 tablespoons Italian Dressing
4 Whole Wheat Pitas, cut in half horizontally
3/4 cup Marinara Sauce
4 ounces Sliced Provolone Cheese, cut into thin ribbons
Basil, for garnish
 
Preparation:

1. Turn the oven to 450 degrees and preheat.

2. Spray 3 large baking sheets with nonstick cooking spray.

3. Arrange the first 3 ingredients in a single layer on the prepared sheets and brush with the Italian dressing.

4. Bake until tender, which takes about half an hour, turning once.

5. Remove the vegetables from the oven and turn the temperature setting to broil.

6. Place the pitas onto the prepared baking sheet and broil for 30 seconds.

7. Place about 1-1/4 tablespoons of marinara sauce onto each pita along with an equal amount of the vegetables and cheese.

8. Broil until the cheese melts.

9. Serve garnished with basil.
 


 



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