Name: Vegetable Pita Pizzas
Ingredients: Two 6-inch whole-wheat pita loaves; 3 tb Olive oil plus addition for brushing the; ; pita rounds; 1 1/3 c Grated mozzarella; 1 sm Red onion; sliced thin; 2 Garlic cloves; minced; 1 sm Red bell pepper; sliced thin; 1 sm Green bell pepper; sliced thin; 3/4 c Thinly sliced zucchini; 4 Mushrooms; sliced; 1 ts Crumbled dried oregano; 2/3 c Chopped seeded fresh tomato; 3 tb Shredded fresh basil leaves; 3 tb Freshly grated Parmesan

We discover a striking proof of the Divine inspiration of the Scriptures. In the Bible human nature is painted in its true colors: the characters of its heroes are faithfully depicted, the sins of its most prominent personages are frankly recorded. It is human to err, but it is also human to conceal the blemishes of those we admire. Had the Bible been a human production, had it been written by uninspired historians, the defects of its leading characters would have been ignored, or if recorded at all, an attempt at extenuation would have been made.

A.W. Pink

CATEGORY	CUISINE	TAG	YIELD
Grains		September 1	1	servings

INGREDIENTS

		Two 6-inch whole-wheat pita loaves
3	tb	Olive oil plus addition for brushing the
		; pita rounds
1 1/3	c	Grated mozzarella
1	sm	Red onion; sliced thin
2		Garlic cloves; minced
1	sm	Red bell pepper; sliced thin
1	sm	Green bell pepper; sliced thin
3/4	c	Thinly sliced zucchini
4		Mushrooms; sliced
1	ts	Crumbled dried oregano
2/3	c	Chopped seeded fresh tomato
3	tb	Shredded fresh basil leaves
3	tb	Freshly grated Parmesan

INSTRUCTIONS

Halve the pita loaves horizontally to form 4 rounds, arrange the rounds,
rough sides up, on a baking sheet, and brush the tops lightly with the
additional oil. Sprinkle the rounds with salt to taste and toast them in
the middle of a preheated 350&deg;F. oven for 5 minutes, or until they are
pale golden and crisp. Sprinkle half the mozzarella onto the rounds and
bake the rounds for 1 minute, or until the mozzarella is melted. While the
rounds are toasting, in a large skillet cook the onion and the garlic in
the remaining 3 tablespoons oil over moderately low heat, stirring, until
the onion is softened, add the bell peppers, and cook the mixture,
stirring, for 4 minutes, or until the peppers are softened. Add the
zucchini, the mushrooms, the oregano, and salt and pepper to taste and cook
the mixture, stirring, for 2 minutes, or until the zucchini is softened.
Stir in half the remaining mozzarella and divide the mixture among the
rounds, mounding it slightly. Top the rounds with the remaining mozzarella,
the to mato, the basil, and the Parmesan and broil the rounds under a
preheated broiler about 4 inches from the heat for 3 minutes, or until the
cheeses are melted and bubbly.
Makes 4 pizzas, serving 2.
Gourmet September 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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