Pita pizza with olives & roasted veggies
Ingredients
- 1 medium Red bell pepper raw chopped 4.2oz
- ½ medium Zucchini cut into ½ inch pieces 3.5oz
- 6 two-second spray Olive oil spray 0.4oz
- 3 tsp Dried mixed herbs 0.2oz
- 2 large Whole-wheat pitas 6-1/2″ dia 4.5oz
- 2 tbsp Tomato paste 1.1oz
- ⅔ cup Cheddar cheese reduced-fat shredded 2.6oz
- 24 Green olives 2.3oz
- 8 leaves Basil fresh 0.1oz
- 1 dash Black pepper
Steps
- Preheat oven to 400°F. Arrange bell pepper and zucchini in a small roasting pan. Spray twice with oil then sprinkle over the dried mixed herbs, turn to coat. Roast for 10 to 15 minutes or until vegetables are tender.
- Spray both sides of each pita with oil and place on a baking sheet. Spread tomato paste on pitas. Sprinkle half the cheese over the pitas. Top with roasted vegetables and olives then sprinkle with remaining cheese.
- Place baking sheet in the oven for 7 minutes until cheese has melted and pita pockets are warm. Sprinkle each with basil leaves. Season and serve.
- TIPS:
- The vegetables can be roasted up to 3 days ahead. Keep them in an airtight container in the fridge. If you’re taking lunch to work, you can prepare the pizza to end of step 2, warm in the microwave or in a sandwich press at work. If heating in a sandwich press place the pizza between two sheets of parchment paper. If you like thinner crust-style pizza, you can flatten the pita pockets with a rolling pin before topping.