Vegetable Pita Pizza

In honor of Cancer Prevention Month, transform your next pizza night into a tasty cancer-fighting meal with this savory pita pizza recipe!


1 cup Brussels sprouts, cut into quarters
1 cup butternut squash, cubed
2 tsp extra virgin olive oil, divided
4 (6in) whole-wheat pita breads
1/2 cup part-skim ricotta cheese
1/2 cup chopped onion                                                                                                         1 medium tomato, sliced
2 Tbsp grated Parmesan cheese
2 Tbsp chopped pecans


Preheat oven to 425 degrees

In medium bowl, toss Brussels sprouts with 1 tsp olive oil. Spread evenly on a baking sheet. In same bowl toss butternut squash with remaining oil and spread on the baking sheet. Place in oven and roast for about 20 minutes.

While veggies roast, slice the pitas in half and spread 2 Tbsp ricotta on each pita. Spread the tomato slices evenly among the pitas.

Remove the vegetables from oven and spoon evenly onto pitas. Divide onion and pecans evenly and sprinkle on pitas. Then, top each with Parmesan cheese.

Place pitas on a baking sheet or directly on the oven grill and heat for 5-7 minutes

Per serving (4 servings): 320 calories, 10g fat (3g saturated fat), 10mg cholesterol, 49g carbohydrate, 13g protein, 8g dietary fiber, 430mg sodium, 130%DV Vitamin A, 60% DV Vitamin C, 15% DV Calcium, 15% DV Iron