| 4 7-inch whole wheat pita breads |
| 2 cups sliced zucchini |
| 1 cup sliced black olives |
| 1 cup chopped green peppers |
| 1 ½ cups grated mozzarella cheese |
| 1 ½ cups grated monterrey jack cheese |
| ¼ cup Parmesan cheese |
| oregano |
| Tomato Sauce (recipe follows): |
| Preheat oven to 500°. Place 2 pita breads on baking sheet. Spread each with ¼ of tomato sauce. Top with vegetables and cheese.
Sprinkle with oregano. Bake 15 minutes or until the cheese begins to bubble and brown. Repeat with
remaining pita breads.
|
| Tomato Sauce |
| 1 ½ cups tomato puree |
| ¼ cup water |
| 2 table spoons olive oil |
| ¼ teaspoon hing |
| 1 teaspoon sweet basil |
| 1 teaspoon salt |
| 1 teaspoon oregano |
| In saucepan heat olive over medium heat. Add hing and basil and stir in puree, water, and salt. Cover and
bring to a boil, reduce heat, and simmer for 15 minutes, stirring occasionally. Remove from heat and stir in
oregano. |