Roasted vegetable pizza with fruit

TIP: The vegetables can be roasted up to 3 days ahead. Keep them in an airtight container in the fridge. If you're taking lunch to work, you can prepare the pizza to end of step 2, wrap in foil and warm in the microwave or in a sandwich press at work. If heating in a sandwich press place the pizza between two sheets of parchment paper.

Updated at: Fri, 25 Aug 2023 13:12:19 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories525.4 kcal (26%)

Total Fat20.2 g (29%)

Carbs74.2 g (29%)

Sugars23.2 g (26%)

Protein19 g (38%)

Sodium605.3 mg (30%)

Fiber10.9 g (39%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

⅔ cupRed bell pepper

chopped

0.5Zucchini

medium, cut into 1/2 inch pieces

0.4 ozOlive oil spray

6 x two-second spray

3 tspDried mixed herbs

2 pitaWhole-wheat pita

large, 6-1/2" dia

2 TbspTomato paste

⅔ cupCheddar cheese

reduced-fat, shredded

8 leafBasil

fresh

1 dashBlack pepper

2 cupArugula

4 TbspRed onion

4 tspBalsamic vinegar

2 pieceFruit

any type, small

Instructions

Step 1

Preheat oven to 400°F. Arrange vegetables in a small roasting pan. Spray twice with oil then sprinkle over the dried mixed herbs, turn to coat. Roast for 10 to 15 minutes or until vegetables are tender.

Step 2

Spray both sides of each pita with olive oil spray and place on a baking sheet. Spread tomato paste on pitas. Sprinkle each with half the shredded cheese. Top with roasted vegetables then sprinkle with remaining cheese.

Step 3

Place baking sheet in the oven for 7 minutes until cheese has melted and pita pockets are warm. Sprinkle each with basil leaves. Season and serve.

Step 4

Make a simple side salad by combining arugula, tomato & red onion. Drizzle with balsamic. Serve one pizza for lunch today with the side salad and transfer remaining pizza to an airtight container and refrigerate for use later in the week.