| 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
A Message from our Provider:
“Can’t change? Jesus frees us”