Winter Veggie Pita Pizza
Healthy pizza really does exist. The key is using whole grains, going easy on the cheese, and loading up on cancer-fighting veggies. Whole-wheat pitas keep prep time short and portion size realistic.
PREP TIME :
- 1 cup Brussels sprouts, cut into quarters
- 2 tsp. extra-virgin olive oil, divided
- 1 cup cubed butternut squash
- Sprinkle of cinnamon
- 4 (6½-inch) whole-wheat pita bread rounds
- 1/2 cup part-skim ricotta cheese
- 1/2 cup chopped red onion
- 1 Tbsp. chopped fresh sage
- 2 Tbsp. chopped pecan
- 8 tsp. grated Parmesan cheese
- Preheat oven to 425 degrees
- In medium bowl, toss Brussels sprouts with 1 tsp. olive oil. Spread evenly on baking sheet. In same bowl toss butternut squash with remaining oil and sprinkle with cinnamon and spread on second baking sheet. Place both sheets in oven and roast for about 20 minutes (or until fork tender), stirring once after 10 minutes.
- While veggies roast, lay pita rounds on cutting board. Spread 2 Tbsp ricotta on each pita.
- Remove squash and Brussels sprouts from oven and spoon evenly onto pita rounds. Divide red onion, sage and pecans evenly and sprinkle on pitas. Top each with 2 teaspoons of Parmesan cheese. Return pitas to oven, setting them directly on the oven rack for a crispier crust or on a baking sheet for a softer crust. Heat for 5-7 minutes, or until cheese is melted. Serve immediately.
Nutrition (per serving):
309 calories, 10 g fat (3 g saturated fat),
45 g carbohydrate,13 g protein, 7 g dietary fiber, 437 mg sodium.