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Categories:
loaves olive oil Mozzarella red onion garlic red bell pepper green bell pepper zucchini mushrooms oregano tomato fresh basil freshly grated Parmesan
Viewed: 40 - Published at: 6 years agoIngredients
- two 6-inch whole-wheat pita loaves
- 3 tablespoons olive oil plus addition for brushing the pita rounds
- 1 1/3 cups grated mozzarella
- 1 small red onion, sliced thin
- 2 garlic cloves, minced
- 1 small red bell pepper, sliced thin
- 1 small green bell pepper, sliced thin
- 3/4 cup thinly sliced zucchini
- 4 mushrooms, sliced
- 1 teaspoon crumbled dried oregano
- 2/3 cup chopped seeded fresh tomato
- 3 tablespoons shredded fresh basil leaves
- 3 tablespoons freshly grated Parmesan
Method
- Halve the pita loaves horizontally to form 4 rounds, arrange the rounds, rough sides up, on a baking sheet, and brush the tops lightly with the additional oil.
- Sprinkle the rounds with salt to taste and toast them in the middle of a preheated 350F.
- oven for 5 minutes, or until they are pale golden and crisp.
- Sprinkle half the mozzarella onto the rounds and bake the rounds for 1 minute, or until the mozzarella is melted.
- While the rounds are toasting, in a large skillet cook the onion and the garlic in the remaining 3 tablespoons oil over moderately low heat, stirring, until the onion is softened, add the bell peppers, and cook the mixture, stirring, for 4 minutes, or until the peppers are softened.
- Add the zucchini, the mushrooms, the oregano, and salt and pepper to taste and cook the mixture, stirring, for 2 minutes, or until the zucchini is softened.
- Stir in half the remaining mozzarella and divide the mixture among the rounds, mounding it slightly.
- Top the rounds with the remaining mozzarella, the tomato, the basil, and the Parmesan and broil the rounds under a preheated broiler about 4 inches from the heat for 3 minutes, or until the cheeses are melted and bubbly.
