3 multigrain pita pockets or whole wheat pita pockets, (6 inches/15 cm)
1 cup Marinara Dipping Sauce recipe
1 cup (250 mL) shredded mozzarella cheese
1/2 cup (125 mL) diced pineapple
1/2 cup (125 mL) quartered cherry tomatoes
1/2 cup (125 mL) diced zucchini
1/2 cup (125 mL) diced sweet orange pepper
1/2 cup (125 mL) finely chopped red cabbage or sweet purple pepper
Marinara Dipping Sauce:
1 tbsp (15 mL) olive oil
1/2 small onion, minced
1 clove garlic, minced
1/4 tsp (1 mL) dried Italian herb seasoning
1/2 cup (125 mL) bottled strained tomatoes
1/2 tsp (2 mL) liquid honey
Sprinkle mozzarella cheese evenly over pitas. Sprinkle generous 1 tbsp each pineapple, tomatoes, zucchini, orange pepper and cabbage in rows over cheese.
Bake in 425 degree F (220 degree C) oven until cheese is bubbly and vegetables are tender, about 20 minutes.
Marinara Dipping Sauce: In saucepan, cook oil, onion and garlic over medium heat until softened, about 5 minutes.
Stir in herb seasoning; cook until fragrant, 30 seconds.
Add tomatoes and honey; cook, stirring, until thickened slightly, 5 minutes. (Make-ahead: Refrigerate in airtight container for up to 5 days or freeze for up to 1 month.) This recipe makes 1/2 cup.
approx. per serving
- pro10 g
- total fat11 g
- sat. fat4 g
- carb31 g
- fibre4 g
- chol5 g
- sodium16 mg
- vit A16%
- vit C6%