Source: dLife

Individual size pita bread pizza topped with eggplant, zucchini, and tomato.

Servings

2 Bread, pita, white, enriched, large, 6 1/2"
1 cup Cheese, mozzarella, reduced fat, shredded
1 cooking spray
3 whole eggplant , sliced diagonally into 1/4-inch slices (Japanese eggplant)
1 small zucchini , sliced diagonally into 1/4-inch slices
2 fresh plum tomatoes , sliced diagonally into 1/4-inch slices
0.25 tsp kosher salt
1 pinch black pepper
0.25 tsp garlic powder
1 tbsp fresh basil , chopped

1 Place one oven rack for broiling and set the other rack in the middle. Preheat the broiler.
2 Cut the pita bread in half. Set on a baking sheet with the rough side up and sprinkle half of the cheese on top.
3 Spray a separate baking sheet with the cooking spray.
4 Set the vegetables on the sheet and sprinkle with salt and pepper. Gently spray with the cooking spray.
5 Broil for 2 minutes or until the vegetables are slightly browned.
6 Turn all of the vegetables, except for the tomatoes, and broil for an additional 1 to 2 minutes.
7 Take the vegetables out of the oven and set the oven heat to 500 degrees.
8 Separate the vegetables onto the pita slices. Sprinkle with garlic powder and the rest of the cheese.
9 Bake for approximately 5 to 8 minutes. Sprinkle the basil on top.

To reduce sodium, omit salt from the ingredients.