Garden Vegetable Pizza

Yield: 6 servings

Source: Adapted from Cooking Light, May 1996

6 (7 inch) pita bread rounds, unsplit

Vegetable cooking spray

1 cup pizza sauce

6 oz Canadian bacon, chopped

¾ cup diced, seeded tomato

¾ cup green onions, chopped

¾ cup green peppers, chopped

½ cup mushrooms, sliced thin

6 oz part skim mozzarella cheese, shredded

Preheat oven to 400°F. Move oven to middle position.

Place pizza rounds on a large baking shet coated with cooking spray, overlapping slightly. Bake at 400°F for 8 minutes or until crisp, turning after 4 minutes. Let cool slightly on a wire rack.

Spread about 2 Tbsp of pizza sauce over each pita round (support the underneath side of the pita with your hand so it does not crack). Place pizzas on baking sheet. Divide Canadian bacon, tomato, green onions, green peppers and mushrooms evenly among pizzas, and sprinkle with cheese.

Bake at 400°F for 8 minutes or until cheese melts and is lightly browned. Remove from oven; cut each pizza into 4 pieces with a pizza wheel.