| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Pizza, Vegetables | 4 | Servings | |
INGREDIENTS
| -Waldine Van Geffen VGHC42A | ||
| 1 1/2 | c | Broccoli flowerets |
| 1 | c | Yellow summer squash |
| 3/4 | c | Asparagus pieces |
| 8 | oz | Healthy favorites low-fat Mozzarella; shredded |
| 4 | Pita bread rounds | |
| 3 | Plum tomatoes; sliced | |
| 2 | tb | Fresh basil; minced |
| 1/4 | c | Frozen peas; thawed |
| 2 | tb | Parmesan; shredded |
INSTRUCTIONS
Preheat oven to 400~. Cook veggies until crisp-tender. Drain. Sprinkle 1/4 C 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. Source: Sentry-News (wrv) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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