Sunday, September 5, 2010

Veggie Pita Pizza

I made this dish for Memorial Day. and it was YUMMY...but, the crust that crust is made with crescent rolls - from pillsbury.  They are buttery, flakey, and nice - in the pan, not so nice on my hips and stomach.  This is a great alternative - with a ton of healthiness!

4 whole wheat pita flats

1/2 cup fat free greek yogurt
8 oz low fat cream cheese
1 tsp garlic salt
1 tsp onion powder
1 tsp Italian Seasoning (herbs only, no salt)

I like cucumber, red pepper, carrot, broccoli, cauliflower - about one cup of each, cut into really small pieces.

Mix the yogurt/cream cheese mix - spread evenly onto the four pitas
spread the veggies on the cheese mixture
refrigerate until ready to serve

cut into wedges and enjoy.

We had this AS supper - a whole pita each, and it was awesome.  Very filling and refreshing! 

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