Pizza primavera

Yield: 4 servings

Measure Ingredient
-Waldine Van Geffen VGHC42A
1½ cup Broccoli flowerets
1 cup Yellow summer squash
¾ cup Asparagus pieces
8 ounces Healthy favorites low-fat Mozzarella; shredded
4 Pita bread rounds
3 Plum tomatoes; sliced
2 tablespoons Fresh basil; minced
¼ cup Frozen peas; thawed
2 tablespoons Parmesan; shredded

Preheat oven to 400~. Cook veggies until crisp-tender. Drain.

Sprinkle ¼ C mozzarella on each pita bread. Top with tomato slices; sprinkle with basil. Arrange cooked veggies and peas on tomato slices. Sprinkle with remaining mozzarella and Parmesan. Place on cookie sheet. Bake 8 minutes or until mozzarella cheese is melted.

Source: Sentry-News (wrv)

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