Total Time
Prep 15 mins
Cook 20 mins

Found this recipe, when looking for something to do with pita bread. This is a low-fat easy lunch for one, and pretty tasty too. I really like pita bread pizzas. From Fabulous Fat-Free Cooking.

Ingredients Nutrition


  1. Preheat oven to 425 degrees F.
  2. Place the mushrooms and zucchini in a large no-stick skillet, and coat with no-stick spray.
  3. Cover and cook over med-high heat for 2 to 3 minutes, or until the mushrooms start to release their juice.
  4. Remove the cover and cook, stirring occasionally, for 1-2 minutes, or until the mushrooms and zucchini are golden.
  5. Stir in the garlic powder and 2 tbsp tomato sauce. Set aside.
  6. Place the pita bread on a baking sheet. Bake for 1 minute to crisp.
  7. Remove from the oven and spread remaining tomato sauce.
  8. Spoon on mushroom mixture.
  9. Sprinkle the scallions, basil, oregano, olives, mozzarella, and Parmesan.
  10. Bake for 8-10 minutes, or until cheese is melted and golden.
Most Helpful

I doubled the recipe to make one each for the DM and I and anything that has heaps of vegies (I used more zucchini and mushrooms than was called for) and she is declaring yummy has got to be 5 stars. Thank you TheGrumpyChef, made for Healthy Choices.

I'mPat April 23, 2010

This was fun to make and I really appreciated the healthiness of this recipe! I tripled the recipe and made three pita's for dinner tonight - me and my DH split them. I used a medium portabella cap, a full zucchini, 2% mozz cheese and regular parm cheese (couldn't find the lower fat versions of the cheeses). I also used pizza sauce in place of the tomato sauce, didn't mean to but grabbed the wrong can; I should have omitted the garlic and oregano but left them in. Even so, DH said it 'tasted plain.' I used much less basil than called for and felt that it was a little overpowering... I had a hard time noticing the mushrooms and zucchini. I baked for 10 minutes but the cheese didn't turn brown, so I broiled them for about a minute until the cheese was golden and bubbly. Made for My 3-Chefs 2008.

Brooke the Cook in WI June 03, 2008