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1
medium zucchini, quartered lengthwise
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1
small yellow summer squash, quartered lengthwise
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1
small red sweet pepper, quartered lengthwise
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2
tablespoons olive oil
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1/4
teaspoon salt
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1/8
teaspoon black pepper
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1
large ripe tomato, seeded and chopped
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1/4
cup mayonnaise or salad dressing
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3
tablespoons purchased basil pesto
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4
6 - 7 inches pita breads or individual pizza crusts (such as Boboli)
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1
cup shredded mozzarella or smoked provolone cheese
1. Brush zucchini, summer squash, and sweet pepper with olive oil; sprinkle with salt and pepper. For a charcoal grill, grill vegetables on the rack of an uncovered grill directly over medium coals until crisp-tender, turning once halfway through grilling. Allow 8 to 10 minutes for sweet pepper and 5 to 6 minutes for zucchini and summer squash. Remove vegetables from grill.
2. Chop grilled vegetables. In a medium bowl combine chopped vegetables, tomato, mayonnaise, and pesto. Spread vegetable mixture over one side of pitas. Sprinkle with shredded cheese. Place on grill rack. Cover and grill for 2 to 3 minutes or until pitas are lightly toasted, vegetables are heated, and cheese melts. Carefully remove from grill. (For a gas grill, preheat grill. Reduce heat to medium. Cover and grill vegetables and pitas as above.) Makes 4 pizzas.
- Variation Seafood Pizza:Add 5 ounces smoked salmon; one 9-1/2 ounce can of tuna, well drained; or 5 ounces chopped cooked, peeled, deveined shrimp to the vegetable mixture. Continue as above.Per serving: 555 cal., 34 g total fat (7 g sat. fat), 42 mg chol., 1,099 mg sodium, 41 g carbo., 3 g fiber, 21 g pro.Daily Values: 25% vit. A, 74% vit. C, 21% calcium, 14% iron.Exchanges: 1 1/2 Vegetable, 2 Starch, 1 Medium-Fat meat, 1 Lean Meat, 5 Fat
- Variation Chicken Pizza:Add 5 ounces cooked chicken to the vegetable mixture. Continue as above. Per serving: 581 cal., 35 g total fat (7 g sat. fat), 65 mg chol., 851 mg sodium, 41 g carbo., 3 g fiber, 25 g pro.Daily Values: 25% vit. A, 74% vit. C, 21% calcium, 15% iron.Exchanges: 1 1/2 Vegetable, 2 Starch, 1 Medium-Fat Meat, 1 Lean Meat, 5 Fat
- Servings Per Recipe 4,
- Calories 513,
- Protein (gm) 14,
- Carbohydrate (gm) 41,
- Fat, total (gm) 33,
- Cholesterol (mg) 34,
- Saturated fat (gm) 6,
- Monosaturated fat (gm) 7,
- Polyunsaturated fat (gm) 8,
- Dietary Fiber, total (gm) 3,
- Sugar, total (gm) 4,
- Vitamin A (IU) 1166,
- Vitamin C (mg) 44,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 4,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 93,
- Cobalamin (Vit. B12) (µg) 1,
- Sodium (mg) 821,
- Potassium (mg) 404,
- Calcium (DV %) 212,
- Iron (DV %) 2,
- Vegetables () 2,
- Starch () 2,
- Medium-Fat Meat () 1,
- Fat () 5,
- Percent Daily Values are based on a 2,000 calorie diet
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