Zucchini and Tomato Pita Pizzas
- Total Time
whole wheat pita(s)4 small, 6-inch each
olive oil1 tsp
uncooked zucchini1 medium, halved lengthwise and thinly sliced
table salt¼ tsp
black pepper¼ tsp
garlic clove(s)1 large clove(s), minced
dried oregano½ tsp
fresh cherry tomato(es)16 medium, halved
olive(s)8 medium, Kalamata variety, sliced
crumbled feta cheese¼ cup(s)
shredded part-skim mozzarella cheese¼ cup(s)
uncooked scallion(s)1 medium, thinly sliced
- Preheat broiler.
- Place pitas on baking sheet. Broil 5 inches from heat until lightly browned, 30–60 seconds on each side. Maintain broiler temperature.
- 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.
- Arrange zucchini mixture evenly on pitas. Top with cherry tomatoes and olives; then sprinkle with feta and mozzarella.
- Broil 5 inches from heat until cheeses are melted, about 1 minute. Sprinkle with scallion; then cut each pita into 4 wedges.
- Serving size: 1 pizza