Garden Pita Pizza - cooking recipe

Ingredients

1/3 cup button mushroom, thinly slice
1/3 cup zucchini, thinly sliced
1/8 teaspoon garlic powder
1/4 cup tomato sauce
1 fat-free whole wheat pita bread, 6-in diameter
2 tablespoons scallions, finely chopped
1 tablespoon fresh basil, slivered
1/4 teaspoon dried oregano
1 large pitted black olives, chopped
2 tablespoons fat free mozzarella cheese, shredded
1 tablespoon fat-free parmesan cheese

Preparation

Preheat oven to 425 degrees F.
Place the mushrooms and zucchini in a large no-stick skillet, and coat with no-stick spray.
Cover and cook over med-high heat for 2 to 3 minutes, or until the mushrooms start to release their juice.
Remove the cover and cook, stirring occasionally, for 1-2 minutes, or until the mushrooms and zucchini are golden.
Stir in the garlic powder and 2 tbsp tomato sauce. Set aside.
Place the pita bread on a baking sheet. Bake for 1 minute to crisp.
Remove from the oven and spread remaining tomato sauce.
Spoon on mushroom mixture.
Sprinkle the scallions, basil, oregano, olives, mozzarella, and Parmesan.
Bake for 8-10 minutes, or until cheese is melted and golden.