Fresh Vegetable Pita Pizza

This recipe comes to us from the Florida Fresh Tomato Committee. It makes a great light vegetarian side dish or even entree. Follow this link to learn more about fresh tomatoes and more great recipes!

1 lb. fresh Florida tomatoes 4 (7") pita breads 1 T olive oil 2 T grated Parmesan cheese 1-1/2 tsp. Italian seasoning, divided 2 C shredded part-skim mozzarella cheese, divided 1 med. zucchini cut in half lengthwise and thinly sliced (2 C) 1/2 lg green bell pepper, cut in half lengthwise and thinly sliced (1 C) 1/4 C sweet red or white onion, thinly sliced

Serves 4 Preheat oven to 425°F. Use tomatoes held at room temperature until fully ripe. Core and slice tomatoes, cut each slice in half. Place pitas on 2 baking sheets, brush with oil. Arrange tomato slices on each pita, dividing evenly. Sprinkle with Parmesan cheese and half of the Italian seasoning. Bake until tomatoes are heated and pitas begin to crisp, about 10 minutes. Sprinkle tomatoes with half of the mozzarella cheese. Top with zucchini, green pepper and onion. Sprinkle with remaining mozzarella and Italian seasoning. Bake until cheese is melted and vegetables are crisp-tender, about 10 minutes. Serve with crushed red pepper, and additional Parmesan cheese, if desired. Per Portion: 394 calories 22 g protein 14 g fat 45 g carbohydrate