3roma beefsteak tomatoes(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 theoven 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 desired amount of roasted garlic spread (I used about 1 1/2 tablespoons). 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. Arrange the veggie slices on top of the prepared pitas. Sprinkle with mozzarella cheese.
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.
*Many of the Tessemae’s dressings and marinades are olive-oil based and therefore, the olive oil will solidify when chilled in the refrigerator. Once opened, the dressings can be stored in the refrigerator for up to 7 months. Prior to use, let the dressing warm to room temperature on the counter or place the bottle in a mug of warm water for a few minutes. For more information on how and why the olive oil solidifies, check out this helpful video.
Veggie Pita Pizzas can be served at room temperature but are best enjoyed the day they are made.
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 to be sautéed prior to topping the pizzas.
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