For a fast, healthy meal, try this healthy pita pizza with a yummy roasted garlic sauce, veggies, and cheese. Perfect for a light lunch or quick dinner.

4 whole wheat pita bread rounds
6-8 tablespoons Tessemae’s Slow Roasted Garlic Spread
1 medium zucchini squash, cut into 1/4-inch slices (I used a mandolin)
1 small yellow summer squash, cut into 1/4-inch slices (I used a mandolin)
2 tbsp Dressing of choice
1/4 teaspoon kosher salt
3 roma or 2 larger beefsteak tomatoes, sliced 1/4-inch thick, patted dry if very juicy
3/4 cup shredded mozzarella cheese
Chopped fresh parsley or basil, for serving
Preheat theoven to 425 degrees F. Arrange 4 pita bread rounds on a baking sheet lined with parchment paper or a silicone baking mat. Spread each pita with desired amount of roasted garlic spread (I used about 1 1/2 tablespoons). Set aside. In a large bowl, toss the zucchini and yellow squash slices with the dressing. Add the tomatoes to the bowl, and toss gently again. Arrange the veggie slices on top of the prepared pitas. Sprinkle with mozzarella cheese. Bake the pita pizzas for 8 minutes, until lightly crisp and the cheese is melted. Let cool slightly, garnish with basil or parsley as desired, slice, and serve. Veggie Pita Pizzas can be served at room temperature but are best enjoyed the day they are made. Feel free to swap any veggies you prefer or are in season. Very firm or crisp veggies that won’t soften in a short amount of time in the oven (such as butternut squash) should to be sautéed prior to topping the pizzas.

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