Zucchini And Tomato Pita Pizzas Recipes

PITA PIZZAS WITH VEGGIES

Steps:

• Preheat the oven to 425˚ F. Line a baking sheet with parchment paper. Stir together the tomato puree, half each of the grated carrot and zucchini, 1 tablespoon olive oil, the oregano, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl.
• Lay out the pitas on the baking sheet and brush with the remaining 1 tablespoon olive oil. Spread the tomato-vegetable sauce almost to the edges of the pitas. Sprinkle with the mozzarella and Parmesan. Top with the baby bell peppers and remaining carrot and zucchini. Sprinkle lightly with more oregano.
• Bake until the edges of the pitas are browned and crisp and the cheese is bubbling, about 15 minutes. Transfer the pitas to a cutting board and cut into wedges.

GARDEN PITA PIZZA

Steps:

• Preheat oven to 425 degrees F.
• Place the mushrooms and zucchini in a large no-stick skillet, and coat with no-stick spray.
• Cover and cook over med-high heat for 2 to 3 minutes, or until the mushrooms start to release their juice.
• Remove the cover and cook, stirring occasionally, for 1-2 minutes, or until the mushrooms and zucchini are golden.
• Stir in the garlic powder and 2 tbsp tomato sauce. Set aside.
• Place the pita bread on a baking sheet. Bake for 1 minute to crisp.
• Remove from the oven and spread remaining tomato sauce.
• Spoon on mushroom mixture.
• Sprinkle the scallions, basil, oregano, olives, mozzarella, and Parmesan.
• Bake for 8-10 minutes, or until cheese is melted and golden.