Mini White Pizzas with Vegetables

Prep: 5 minutes, Cook: 9 minutes, Weight Watchers - 5 points

4 (6-inch) whole wheat pitas

Olive oil-flavored cooking spray

1 medium zucchini, thinly sliced

1/4 cup of thinly sliced red onion, separated into rings

1/4 teaspoon freshly ground black pepper

1/8 teaspoon salt

1/2 cup light garlic-and-herbs spreadable cheese (such as Alouette Light- yum!)

6 tablespoons shredded Asiago Cheese

1. Preheat broiler

2. Place pitas on baking sheet; broil 3 minutes

3. Head a nonstick skillet over medium-high heat; coat pan with cooking spray. Add zucchini, onion, black pepper and salt: saute 3 minutes or until vegetables are crisp-tender

4. Remove pitas from oven and spread 2 tablespoons garlic-and-herbs spreadable cheese over each pita. Top evenly with vegetables and Asiago cheese. Broil 3 minutes or until edges are lightly browned and cheese melts.

Yield: 4 servings (serving size 1 pizza) I usually make 2 and eat one for lunch the next day.

Per serving: Cal 272, Fat 8.7, Pro 11.9g, Carb 40g, Fib 5.5g, Chol 24mg, Iron 2.2mg, Sod 505mg, Calc 137mg