These mini pizzas topped with an assortment of veggies from broccoli to mushrooms to carrots are an ideal mid-afternoon snack.
1. Preheat oven to 400 degrees F. Place pita bread rounds on a baking sheet. Bake for 5 minutes.
2. Meanwhile, coat an unheated small skillet with nonstick cooking spray. Preheat over medium heat. Add the vegetables; cook and stir until crisp-tender.
3. Spread pizza sauce on pita bread rounds; sprinkle with cooked vegetables and cheese. Bake for 8 to 10 minutes more or until light brown. Serve warm. Makes 4 servings.
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Serving Size: 1 Serving (4g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 4 | ||
Calories from Fat: 2 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0.1mg | 0 % | |
Sodium 7.4mg | 0 % | |
Potassium 13.9mg | 0 % | |
Total Carbohydrate 0.4g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.3g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4
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