Veggie Pita Pizzas

1. Preheat oven to 400 degrees.

2. On oven rack or in toaster oven, toast pita bread for 1 minute.

3. Remove and allow to cool.

4. Spread 1/4 cup pasta sauce on each pita round.

5. In medium bowl, combine red pepper, zucchini, yellow squash and mushrooms.

6. Spoon evenly onto pita rounds.

7. Sprinkle 1/4 teaspoon oregano and basil on each round.

8. Divide mozzarella among pitas.

9. Top each with 2 teaspoons of Parmesan cheese.

10. If desired, sprinkle with a bit of crushed red pepper flakes.

11. Broil, watching carefully, until cheese is melted and bubbly, and pita is hot.

12. Serve immediately.

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Nutrient	Quantity
Total fats	1.0928 g
Protein	6.8789 g
Carbohydrates	9.7157 g
Energy	72.2465 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0907 g
Water	113.9114 g
Aspartic acid	0.1863 g
Calcium, Ca	143.0802 mg
Lutein + zeaxanthin	2576.3583 g
Fiber, total dietary	1.6191 g
Fatty acids, total saturated 22:0	0.0035 g
Carotene, beta	181.1576 g
Niacin	0.6133 mg
Vitamin A, RAE	20.3153 g
Arginine	0.0657 g
Riboflavin	0.1236 mg
Fatty acids, total polyunsaturated 15:0	0.0012 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0782 g
Fatty acids, total saturated 20:1	0.0101 g
Glutamic acid	0.1644 g
Sodium, Na	163.0586 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0173 g
Total lipid (fat)	1.0928 g
Manganese, Mn	0.2689 mg
Fructose	1.6399 g
Proline	0.0617 g
Fatty acids, total saturated 16:0	0.2385 g
Fatty acids, total saturated 8:0	0.0075 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0354 g
Sucrose	0.0681 g
Choline, total	13.687 mg
Sugars, total	3.1935 g
Serine	0.0618 g
Fatty acids, total saturated 10:0	0.0357 g
Fatty acids, total saturated 18:0	0.0929 g
Vitamin B-6	0.2174 mg
Selenium, Se	6.0569 g
Ash	1.6296 g
Fatty acids, total saturated 18:1 undifferentiated	0.1837 g
Pantothenic acid	0.2517 mg
Phenylalanine	0.0563 g
Copper, Cu	0.0749 mg
Betaine	0.1015 mg
Thiamin	0.0619 mg
Retinol	5.2 g
Methionine	0.0228 g
Iron, Fe	1.4993 mg
Carbohydrate, by difference	9.7157 g
Phosphorus, P	140.148 mg
Folate, total	34.624 g
Tocopherol, gamma	0.2456 mg
Fatty acids, total saturated 4:0	0.0216 g
Alanine	0.0805 g
Cholesterol	2.6667 mg
Valine	0.0706 g
Fatty acids, total saturated 18:2 undifferentiated	0.0586 g
Glycine	0.0606 g
Carotene, alpha	0.2 g
Glucose (dextrose)	1.2818 g
Fatty acids, total saturated 14:0	0.0681 g
Zinc, Zn	0.8117 mg
Isoleucine	0.0572 g
Tocopherol, delta	0.0092 mg
Fatty acids, total saturated 12:0	0.0247 g
Fatty acids, total polyunsaturated	0.1493 g
Fatty acids, total saturated 14:1	0.0024 g
Leucine	0.0933 g
Vitamin A, IU	319.7391 IU
Folate, DFE	34.624 g
Tryptophan	0.0141 g
Vitamin C, total ascorbic acid	21.304 mg
Phytosterols	2.03 mg
Fatty acids, total polyunsaturated 16:1 c	0.0024 g
Galactose	0.0039 g
Fatty acids, total polyunsaturated 18:1 c	0.0154 g
Fatty acids, total saturated 20:0	0.0012 g
Fatty acids, total saturated 6:0	0.0128 g
Tyrosine	0.0415 g
Vitamin B-12	0.1467 g
Vitamin K (phylloquinone)	15.0084 g
Fatty acids, total saturated	0.5297 g
Histidine	0.0326 g
Fatty acids, total monounsaturated	0.2138 g
Threonine	0.0383 g
Folate, food	34.624 g
Fatty acids, total polyunsaturated 17:0	0.0024 g
Fatty acids, total polyunsaturated 24:0	0.0035 g
Cryptoxanthin, beta	0.4763 g
Vitamin E (alpha-tocopherol)	0.3366 mg
Magnesium, Mg	29.8386 mg
Lysine	0.0851 g
Potassium, K	403.1858 mg
Cystine	0.0155 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Parmesan cheese	8 teaspoons	49.3333	5.3333	0.6667
Mushroom	0	0	0	0
Zucchini	1	20.06	3.6698	0.3776
Red bell pepper	0.5	0	0	0
Oregano	1 teaspoon	2.65	0.6892	0.0428
Basil	1 teaspoon	0.2032	0.0234	0.0057
red pepper flake	0	0	0	0
pasta sauce	1 cup	0	0	0
summer squash	1	0	0	0
part mozzarella cheese	0.5 cup	0	0	0
wheat pita bread	4	0	0	0