Insights from the Editor

Makes 4 Servings

These pizzas are more of a concept than an actual recipe. Anything goes in terms of the sautéed veggies you choose to use. I like onions, mushrooms, bell peppers and baby spinach, but depending on your taste buds, you could also add olives, eggplant, broccoli, diced butternut squash and tomatoes. For a non-vegetarian option, use cooked chicken sausage or grilled shrimp. As for amounts, it's entirely up to you and your family--just avoid piling on the cheese.

Ingredients:
4 large whole grain pita rounds
Pasta sauce
Basil pesto
One 5- or 6-ounce bag baby spinach, sautéed
8 ounce mushrooms, coarsely chopped and sautéed
1 Vidalia onion, sliced into thin half-moons and sautéed
1 red bell pepper, cut into 1/2-inch dice and sautéed
Shredded part-skim mozzarella cheese
Crumbled Feta cheese
Extra virgin olive oil for sautéing

Directions:
1. Preheat the oven to 350° F. Arrange the pita rounds on one large baking sheet.

2. Spread pasta sauce or basil pesto (or both) on each pita and then top with your choice of vegetables and cheese.

3. Bake for 15 to 20 minutes, or until the cheese melts and is lightly browned