| 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°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
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