Pesto Pita Pizzas
Summer Fruit Toss
Ingredients
- 6 whole wheat pita bread rounds
- 1 (6-oz) jar pesto
- 2 tomatoes, sliced
- 1 (8-oz) pkg shredded mozzarella cheese
- ½ cup freshly grated Parmesan cheese
Instructions
- Preheat oven to 425°F. Arrange pitas on a lightly greased baking sheet. Bake 5 minutes or until toasted.
- Spread pesto over pitas; top with tomatoes and both cheeses. Return to oven, and bake 10 minutes or until cheese is melted.
Side Dish Ingredients
- 1 (16-oz) pkg cubed pineapple
- 2 cups sliced strawberries
- 4 kiwifruit, peeled and sliced
- 1 (4.4-oz) pkg blueberries
Side Dish Instructions
- Toss together fruit in a serving bowl.
Vegetarian Meal Plan
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