6-8tablespoonsroasted garlic hummusor sauce of your choice
1medium zucchini squashcut into 1/4-inch slices (I used a mandolin)
1small yellow summer squashcut into 1/4-inch slices (I used a mandolin)
2tablespoonsgreen goddess dressing
3tomatoes(or 2 large) sliced 1/4-inch thick, patted dry if very juicy
3/4cupshredded mozzarella cheese
Chopped fresh parsley or basil for serving
Preheat the oven 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 roasted garlic hummus (I used about 1 1/2 tablespoons per pizza). 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. cheese.
Arrange the veggie slices on top of the prepared pitas. Sprinkle with mozzarella
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.
TO STORE: Pita pizzas are best enjoyed the day they are made, but you can store pita pizzas in an airtight storage container in the refrigerator for up to 3 days.
TO REHEAT: Gently rewarm pizzas on a baking sheet in the oven at 350 degrees F until hot.
SUBSTITUTION: 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 be sautéed before topping the pizzas.