Ingredients
2
pita breads (6 inches in diameter)
3
roma (plum) tomatoes, chopped (1 cup)
2
small zucchini, chopped (2 cups)
1
small onion, chopped (1/4 cup)
2
tablespoons sliced ripe olives
1
teaspoon chopped fresh or 1/4 teaspoon dried basil leaves
1/4
cup spaghetti sauce or pizza sauce
3/4
cup shredded mozzarella cheese (3 ounces)
Preparation
Heat oven to 425°. Split each pita bread around edge with knife to make 2 rounds. Place rounds on ungreased cookie sheet. Bake about 5 minutes or just until crisp.
Mix tomatoes, zucchini, onion, olives and basil in medium bowl. Spread spaghetti sauce evenly over pita rounds. Top with vegetable mixture. Sprinkle with cheese.
Bake 5 to 7 minutes or until cheese is melted. Cut into wedges.
