Italian Style Summer Vegetable Pizza
 

Whole wheat pita flatbread topped with marinara sauce, roasted zucchini, squash, eggplant, and portobello mushroom. Pizza topped with provolone cheese and broiled.
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 Pita Flatbread, cut in half horizontally
3/4 cup Marinara Sauce
4 ounces Provolone Cheese Slices, cut into thin ribbons
Fresh Basil Leaves, julienne cut
 
Preparation:

1. Preheat the oven to 450 degrees.

2. Spray 3 baking sheets with non stick cooking spray.

3. Place the vegetables on the baking sheets in a single layer.

4. Brush both sides of the veggies with Italian dressing.

5. Bake for 35 minutes, turning them after 15 minutes.

6. Remove the pans from the oven and set oven to broil.

7. Place the pita halves, cut side up, on a baking sheet and broil 30 seconds.

8. After you have removed the pitas from the broiler, add 1 1/2 tablespoons of marinara sauce onto each.

9. Divide the veggies between the pitas and sprinkle on top.

10. Add 1 ounce of provolone to each and broil for 2 minutes.

11. Garnish with basil, then serve.
 


Pizza Making Tips
Pre-made Pizza Crust

You can add a little flavor to otherwise boring pre-made pizza crusts by brushing lightly with herb infused olive oil before spreading sauce or placing toppings.

Pizza Making Tips
Golden Brown Crust

The cheese should be melted and the edges of your pizza will be golden brown when your pizza is done cooking. Leave it in the oven a few minutes longer if you like the cheese to be golden brown and the crust to be crispier.
 



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