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  • 2 tsp olive oil 

  • 16 cherry tomatoes, halved 

  • 1 zucchini, quartered 

  • 1 cup red onion 

  • 1/2 cup pineapple tidbits 

  • 1 tsp pickled banana peppers (quantity to taste) 

  • 6 pitas 

  • 2 Tbs pizza sauce 

  • 1 tsp green chiles 

  • 1 tsp feta cheese 

Preparation

1. Wash and cut the produce. 

2. Add veggies to large bowl. Toss with oil. 

3. Line cookie sheet with aluminum foil. Spread out veggies on the foil.

4. Roast at 425F about 13 minutes. 

5. Assemble pitas on cookie sheet, reserving chilies until serving.

6. Bake at 425F until heated through. 

7. Top with chilies. 

Ingredients

Roasted Veggie Pita Pizza

Anti-Inflammatory Recipes

Prep Time:

15 Minutes

Cook Time:

30 Minutes

Serves:

3 Servings

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