Comida Kraft
Recipe Box

Veggie Pita Pizza

(3) 3 Reviews
Prep Time
Total Time

1 serving

What You Need

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Make It

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  • Spread bread with reduced-fat cream cheese.
  • Top with remaining ingredients.

Serving Suggestion

Serve with 1 carton (8 oz.) milk and a fruit cup.


Substitute 1/4 cup KRAFT 2% Milk Shredded Cheddar Cheese for the Singles.


Prepare as directed, using 2 mini whole wheat pita breads and dividing remaining ingredients equally between the 2 breads.


  • 1 serving

Healthy Living

  • Good source of fiber
  • Good source of calcium
  • Generally Nutritious

Diet Exchange

  • 3 Starch
  • 1 Meat (L)

Nutrition Bonus

This quick lunch idea is a good source of fiber, thanks to the whole wheat pita. The cream cheese and Singles team up to provide a good source of calcium. Plus, the added veggies offer a nice pop of color and crunch to this tasty pita.

Nutritional Information

Serving Size 1 serving
Calories 280
% Daily Value
Total fat 7g
Saturated fat 3.5g
Cholesterol 25mg
Sodium 810mg
Carbohydrate 42g
Dietary fiber 5g
Sugars 5g
Protein 14g
Vitamin A 20 %DV
Vitamin C 10 %DV
Calcium 20 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • reggett |

    This was really good. My kids ate it up! And it's a great way to use fresh veggies from my garden in the summer.

  • healthnut87 |

    I didnt use tomatoes. I put the cream cheese the cucumbers then sprinkled chopped lettuce over that and drizzled ranch over that, then sprinkled with cheese adn WOW holy cow, yum

  • cogghe |

    Very quick and tasty, I didn't use tomatoes as I am allergic, I used shredded carrots, diced celery, green onion, red peper--YUM!

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