Veggie Pita Pizza


"You will not feel deprived with this if you are dieting. Tastes as good as the fattening pizza, loaded with grilled mushrooms, green chilis, onions, bell peppers and even squash!!!"
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35 m 2 servings yields 2
Serving size has been adjusted!

Original recipe yields 2 servings



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  1. Cut the pita bread in half so you have two flat "pizzas"
  2. Veggies, use more or less to taste.
  3. Cut the squash lengthwise into thin strips
  4. Cut the green chilis into slender strips
  5. slice the other veggies and brush all with olive oil, season with italian seasonings and grill until tender, the squash will take a little longer than the other veggies (I use my indoor electric grill, but you can use a skillet too) Spread a small amount of pizza sauce (I use the kind in the squeeze bottle) on the pita, place your veggies on top and sprinkle with a small amount of fat free mozzerella cheese. Bake in the oven on 450 until the cheese is melted. You have one for now and one to put in the fridge for lunch tomorrow. There are so many veggies you don't taste the wheat in the pita (I don't care for the whole wheat taste)Grill up a bunch of veggies and store in the fridge, then you can whip this up in a cinch!!
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