Fresh Vegetable Pita Pizza

Serves : 4

1 pound fresh Florida tomatoes
4 (7-inch) pita breads
1 tablespoon olive oil
2 tablespoons grated Parmesan cheese
1 1/2 teaspoons Italian seasonings, divided
2 cups shredded part-skim mozzarella cheese, divided
1 medium (2 cups) zucchini, cut in half lengthwise and thinly sliced
1/2 large (1 cup) green bell pepper, cut in half lengthwise and thinly
sliced
1/4 cup thinly sliced sweet red or white onion

Preheat the oven to 425 degrees F. Core and slice the tomatoes and then
cut each slice in half into half moons. Arrage the pitas on 2 baking
sheets and brush each one with oil. Divide the tomato slices among the
pitas and then sprinkle with parmesan cheese and half the Italian
seasonings. Bake for about 10 minutes, or until the tomatoes are heated
and the pitas begin to crisp. Sprinkle the pizzas with half of the
mozzarella cheese. Top with zucchini, green pepper, and onion. Sprinkle
with the remaining mozzarella and Italian seasoning. Bake for another 10
minutes or until cheese is melted and vegetables are crisp-tender. Serve
with crushed red pepper flakes and additional Parmesan cheese, if desired.


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