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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
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Veggies and Cheese Mini-Pizzas |
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Serves: 4 Print this RecipePrep: 10 min Bake: 7min 2 pita breads (6 inches in diameter) 4 roma (plum) tomatoes, chopped (1 cup) 2 small zucchini, chopped (2 cups) 1 small onion, chopped (1/4 cup) 2 tablespoons sliced ripe olives 1 teaspoon chopped fresh or 1/4 teaspoon dried basil leaves 1/4 cup spaghetti sauce or pizza sauce 1/2 cup shredded mozzarella cheese (2 ounces) 1. Heat oven to 425°. Split pita breads in half around edge with knife. Place rounds on ungreased cookie sheet. Bake about 5 minutes or just until crisp. 2. Mix tomatoes, zucchini, onion, olives and basil. Spread spaghetti sauce evenly over rounds. Top with vegetable mixture. Sprinkle with cheese. Bake 5 to 7 minutes or until cheese is melted. Cut into wedges. FOOD for THOUGHT Vegetables are loaded with nutrients you need each day to be healthy. The Food Guide Pyramid recommends three to five servings of veggies every day. "Pizza is a family favorite, and with this recipe, we are also sure to get our vegetables." -Judy O. NUTRITION FACTS: High in Vitamin A; low fiber 1 Serving: Calories 130 (Calories from Fat 35); Fat 4g (Saturated 2g); Cholesterol 10mg; Sodium 310mg; Potassium 370mg; Carbohydrate 19g (Dietary Fiber 2g); Protein 7g % DAILY VALUE: Vitamin A 20%; Vitamin C 16%; Calcium 14%; Iron 8%; Folic Acid12%; Magnesium 8% DIET EXCHANGES: 1 Starch, 1 Vegetable, ½ Fat From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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