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Vegetable-Cheese Pizzas

Vegetable-Cheese Pizzas

Vegetable-Cheese Pizzas

If you are closely watching the fat in your diet, be sure to use pita bread rather than tortillas. You will save about 5 grams of fat per serving.


Makes 4 servings


2-1/2 cups chopped tomatoes
1 cup thinly sliced onion
1 cup chopped green bell pepper
6 tablespoons water, divided
2 cloves garlic, minced
1-1/2 teaspoons dried Italian seasoning
1 teaspoon sugar
2 tablespoons cornstarch
4 large pita bread rounds, split horizontally, or 8 (7-inch) flour tortillas
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
1/3 cup (1-1/2 ounces) shredded reduced-fat sharp Cheddar or colby cheese
2 tablespoons grated Parmesan or Romano cheese


  1. Preheat oven to 375°F. Combine tomatoes, onion, bell pepper, 2 tablespoons water, garlic, Italian seasoning and sugar in 2-quart saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low. Cover; simmer 8 to 10 minutes or until onion is tender.
  2. Combine remaining 4 tablespoons water and cornstarch in small bowl; add to tomato mixture. Cook and stir until mixture boils and thickens. Cook and stir 2 minutes more.
  3. Meanwhile, place pita bread halves on ungreased baking sheets. Bake 8 to 10 minutes or until edges just start to brown.
  4. Spread vegetable mixture over pita bread halves. Sprinkle with mozzarella, Cheddar and Parmesan cheeses. Bake about 5 minutes more or until cheeses melt and pizzas are heated through.

Nutritional Information

Fiber 4 g
Carbohydrate 40 g
Cholesterol 18 mg
Saturated Fat 3 g
Total Fat 6 g
Calories from Fat 21 %
Calories 268
Protein 14 g
Sodium 407 mg

Dietary Exchange

Meat 1
Vegetable 3
Starch 1-1/2
Fat 1/2

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