Notice: Users may be experiencing issues with displaying some pages on stanfordhealthcare.org. We are working closely with our technical teams to resolve the issue as quickly as possible. Thank you for your patience.
Per Serving: 170 calories, 5g total fat (2.5 g saturated fat), 25g carbohydrate, 11g protein, 4g dietary fiber, 300mg sodium
NOTE: LMD-Dairy Ok compliant: Needs to be baked at 350° for 15 minutes prior to broiling.
4 whole-wheat pita bread rounds
1 cup reduced-sodium pasta sauce
½ red bell pepper, finely diced
1 small zucchini, finely diced
1 small yellow squash, finely diced
1 (3 oz.) can sliced mushrooms, drained (or 6 oz. fresh mushrooms, sliced)
½ tsp. dried oregano
½ tsp. dried basil
2 Tbsp. grated Parmesan cheese
½ cup shredded part-skim mozzarella cheese
Crushed red pepper flakes, to taste (optional)
Preheat oven to broiler setting. On an oven rack or in a toaster oven, toast the pita bread for 1 minute. Remove and cool slightly.
Spread ¼ cup pasta sauce on each pita round. In a medium bowl, combine red pepper, zucchini, yellow squash and mushrooms. Spoon mixture evenly onto pita rounds. Sprinkle all four pitas evenly with oregano and basil. Divide mozzarella among pitas. Top each with 2 teaspoons of Parmesan cheese. If desired, sprinkle with a bit of crushed red pepper flakes.
Broil pitas a few minutes, watching carefully, until cheese is melted and bubbly. Serve immediately.