Eat Your Vegetables: Fresh Vegetable Pita Pizza _lowres

Photo provided by Family Features -- Fresh Vegetable Pita Pizza

Advocate-Tested Recipe

Fresh Vegetable Pita Pizza

Serves 4. The recipe is from Florida tomato growers and Family

1 pound homegrown tomatoes

4 (7-inch) pita breads

1 tablespoon olive oil

2 tablespoons grated Parmesan cheese

1½ teaspoons Italian seasoning, divided

2 cups shredded part-skin-mozzarella cheese, divided

1 medium zucchini, cut in half lengthwise and thinly sliced (2 cups)

1 bell pepper, cut in half lengthwise and thinly sliced

1 cup thinly sliced sweet red or white onion

Crushed red pepper, optional

1. Preheat oven to 425 F.

2. Use tomatoes held at room temperature until fully ripe. Core and slice tomatoes, cut each slice in half.

3. Place pitas on 2 baking sheets, brush with oil.

4. Arrange tomato slices on each pita, dividing evenly,

5. Sprinkle with Parmesan and half of the Italian seasoning.

6. Bake until tomatoes are heated and pita begin to crisp, about 10 minutes.

7. Sprinkle tomatoes with half of the mozzarella cheese. Top with zucchini, bell pepper and onion. Sprinkle with remaining mozzarella and Italian seasoning.

8. Bake until cheese is melted and vegetables are crisp-tender, about 10 minutes.

9. Serve with crushed red pepper and additional Parmesan if desired.