Easy Pizza Primavera
Pizza Primavera recipe
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
broccoli florets
|
|
| 1 | cup |
yellow summer squash
|
*
|
| ¾ | cup |
asparagus
pieces |
|
| 8 | ounces |
mozzarella cheese
|
|
| 4 | each |
pita bread rounds
|
* |
| 3 | each |
italian plum (roma) tomatoes
sliced |
|
| 2 | tablespoons |
basil
fresh, minced |
|
| ¼ | cup |
green peas
thawed |
|
| 2 | tablespoons |
Parmesan cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
broccoli florets
|
|
| 237 | ml |
yellow summer squash
|
*
|
| 177 | ml |
asparagus
pieces |
|
| 231.2 | ml/g |
mozzarella cheese
|
|
| 4 | each |
pita bread rounds
|
* |
| 3 | each |
italian plum (roma) tomatoes
sliced |
|
| 3E+1 | ml |
basil
fresh, minced |
|
| 59 | ml |
green peas
thawed |
|
| 3E+1 | ml |
Parmesan cheese
shredded |
|
Directions
Preheat oven to 400℉ (200℃) F.
Cook veggies until crisp-tender. Drain.
Sprinkle ¼ cup mozzarella on each pita bread.
Top with tomato slices; sprinkle with basil.
Arrange cooked veggies and peas on tomato slices.
Sprinkle with remaining mozzarella and Parmesan.
Place on cookie sheet.
Bake 8 minutes or until mozzarella cheese is melted.
