PITA PIZZA PRIMAVERA

The recipe provides lots of calcium, cancer-preventing phytonutrients, and outrageously delicious flavor and eye-appeal.

8 to 12 asparagus tips
4 broccoli florets
4 8-inch whole wheat pita rounds
2 tablespoons olive oil
4 thin slices red onion
1/2 cup each feta and ricotta cheeses
4 thin slices Swiss cheese
Fresh garlic, oregano, and basil to taste
Fresh parsley for garnish

Wash, cut and steam the asparagus and broccoli until crisp-tender.

Toast the pita.

Brush one side of each pita round with olive oil, spread with ricotta, and sprinkle evenly with feta. Season with herbs and top with separated rings of onion and veggies. Top the veggies with one slice of Swiss cheese per pizza and sprinkle with parsley.

Place the pizzas under the broiler for about 5 minutes or until the cheese melts.
Serve whole or cut into quarters and arrange on a plate, with a green salad, if you like.

Serves 4
Source: The Seasonal Detox Diet by Carrie L’Esperance