Roasted Vegetable Pita Pizza

Healthy Pizza 

It's true that even pizza can be healthy when the right ingredients are used. This Greek-style snack features a colorful blend of roasted vegetables atop a whole-wheat pita. Research suggests that a diet rich in vegetables, which contain phytochemicals, may help reduce the risk for certain cancers. Take full advantage of the summer harvest and grab these veggies while they're fresh. 

Roasted Vegetable Pita Pizza

1 large ripe tomato, preferably beefsteak 
Olive oil cooking spray
1 small fennel bulb
1 small red onion, cut into 1/4-inch slices
1 yellow bell pepper, seeded and cut into 1/4-inch strips
1 medium zucchini, cut into 1/4-inch slices
2 medium garlic cloves, peeled
Salt and freshly ground black pepper, to taste
2 tsp. fresh thyme leaves (or 1/2 tsp. dried thyme)
4 (6-inch) whole-wheat pita bread loaves
1/2 cup (2 oz.) crumbled reduced-fat feta cheese

Preheat oven to 425 degrees.

Cut off top and bottom of tomato. Slice tomato into four thick slabs. Coat lightly on both sides with cooking spray and arrange at one end of 13 1/2 x 17-inch baking sheet. Cut off top and bottom of fennel bulb. Remove tough outer layers and halve bulb vertically. Cut out tough core at bottom of each half and cut fennel vertically into thin slices.

Pile fennel on baking sheet. Add onion, pepper, zucchini and garlic to baking sheet. Add salt, generous amount of pepper and thyme. Coat vegetables with cooking spray. Toss and combine. 

Bake vegetables for 12 minutes. Transfer tomato slices to plate. Stir remaining vegetables and return to oven for 10 minutes. Stir again and continue roasting until tender, about 10 minutes more. Pile vegetables on plate. 

Coat top of pita loaves lightly with cooking spray. Sprinkle on the feta. Place pita in oven until warmed and cheese is soft, about 4 minutes.

To serve, place each pita on a plate. Add tomato slice and top with 1/4 of the vegetables. Serve warm.

Makes 4 servings.

Per serving: 248 calories, 4 g. total fat (1 g. saturated fat), 48 g. carbohydrate,
12 g. protein, 9 g. dietary fiber, 567 mg. sodium.

From aicr.org