Ingredients

• 1g small whole wheat pita bread (approx. 6-inch)
• 1/4 cup low-sugar marinara or tomato sauce
• 1/4 cup shredded low-fat mozzarella cheese
• 1/4 cup sliced mixed bell peppers (red, yellow, green)
• 1/4 cup sliced cremini mushrooms
• 6-8g Kalamata olives, halved
• 1/2g teaspoon dried oregano
• Pinch of garlic powder
• Salt and black pepper to taste
• Optional: fresh basil leaves for garnish
• Cooking spray or a tiny drizzle of olive oil

Steps

1. Preheat your oven to 400°F (200°C). If using a pizza stone, place it in the oven to preheat for at least 15 minutes.
2. Prepare the vegetables: Thinly slice the bell peppers and mushrooms. Halve the Kalamata olives.
3. In a small non-stick pan over medium heat, lightly spray with cooking spray or add a tiny drizzle of olive oil. Add the sliced bell peppers and mushrooms. Sauté for 3-5 minutes until slightly softened and any excess moisture has evaporated. Season with a pinch of salt and pepper.
4. Place the whole wheat pita bread on a baking sheet lined with parchment paper, or directly onto the preheated pizza stone.
5. Spread the marinara sauce evenly over the pita, leaving a small border for the crust.
6. Sprinkle half of the low-fat mozzarella cheese over the sauce.
7. Distribute the sautéed bell peppers, mushrooms, and halved olives evenly over the cheese.
8. Sprinkle the remaining mozzarella cheese over the toppings.
9. Season the pizza with dried oregano and garlic powder.
10. Bake for 8-12 minutes, or until the cheese is melted and bubbly, and the pita crust is lightly golden and crisp. Cooking time may vary based on your oven and desired crispness.
11. Carefully remove the pizza from the oven. Let it cool for 1-2 minutes to allow the cheese to set slightly.
12. Garnish with fresh basil leaves, if desired.
13. Slice into wedges and serve immediately. Enjoy your healthy and flavorful Mediterranean Veggie Pita Pizza.