Pita Pizzas with Roasted Vegetables

Crisp pita rounds become easy individual pizzas topped with marinara, mozzarella, zucchini, bell pepper, and mushrooms roasted until tender and lightly browned.

Prep: 15 min · Cook: 25 min · Yield: 4 · Method: Oven

Ingredients

• 4 rounds pita bread
• 1 cup marinara sauce
• 2 cups shredded low-moisture mozzarella
• 1 medium zucchini
• 1 medium bell pepper
• 8 ounces cremini mushrooms
• 2 tablespoons olive oil
• 1 teaspoon italian seasoning
• 0.5 teaspoon garlic powder
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper

Cooking instructions

1. Heat the oven to 425°F. Line a large rimmed baking sheet with parchment. Slice the zucchini into 1/4-inch half-moons, cut the bell pepper into thin strips, and slice the mushrooms. (about 5 min) — 425°F
2. Toss the zucchini, bell pepper, and mushrooms with the olive oil, Italian seasoning, garlic powder, salt, and black pepper. Spread in a single layer and roast until the vegetables are tender and lightly browned, 12 to 15 minutes. (about 15 min) — 425°F
3. Place the pita rounds on a second baking sheet. Spread each with 1/4 cup marinara, leaving a 1/2-inch border. Sprinkle evenly with the mozzarella, then arrange the roasted vegetables over the cheese. (about 5 min) — 425°F
4. Bake until the pita edges are crisp and the cheese is melted and bubbling, 8 to 10 minutes. Cool for 2 minutes, slice, and serve. (about 10 min) — 425°F