Veggie Pita Pizzas
Awesome snack, quick lunch, or light dinner if served with soup or salad.
4 6” pita rounds
2 Tbsp. olive oil
1 clove garlic, minced
About 1 c. shredded mozzarella cheese
2 c. sliced or chopped veggies/herbs such as zucchini, radish, onion, broccoli, snipped basil
Salt and pepper
Preheat oven to 425. Combine the olive oil and garlic. Spread one side of the pitas with 1 Tbsp. olive oil. Sprinkle lightly with a little of the shredded mozzarella. Pile veggies and herbs on top, then sprinkle with the rest of the cheese.
If you have it on hand, add a little chopped tomato, but not too much or it will get runny.
Season with salt and pepper, drizzle with the remaining 1 Tbsp. olive oil, and sprinkle with a little parmesan.
Bake for about 8-12 minutes, or until lightly browned.
Note: for a little crisper version, halve the pitas horizontally.
Recipe created or adapted by Liz Talley, Urban Graze
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