Preheat oven to 400°F. Arrange vegetables in a small roasting pan. Spray twice with oil then sprinkle over the dried mixed herbs, turn to coat. Roast for 10 to 15 minutes or until vegetables are tender.
Spray both sides of each pita with olive oil spray (four sprays) and place on a baking sheet. Spread tomato paste on pitas. Sprinkle each with half the shredded cheese. Top with roasted vegetables and olives then sprinkle with remaining cheese.
Place baking sheet in the oven for 7 minutes until cheese has melted and pita pockets are warm. Sprinkle each with basil leaves. Season and serve.
TIP: The vegetables can be roasted up to 3 days ahead. Keep them in an airtight container in the fridge. If you're taking lunch to work, you can prepare the pizza to end of step 2, warm in the microwave or in a sandwich press at work. If heating in a sandwich press place the pizza between two sheets of parchment paper. If you like thinner crust-style pizza, you can flatten the pita pockets with a rolling pin before topping.
Nutrition facts per serve
Makes 2 serves
|Total Fat||19 g|
|- Saturated Fat||6.3 g|
|Total Carbohydrate||46.1 g|
|- Dietary Fiber||8.2 g|
|- Total Sugars||7.5 g|
|-- Added Sugars||0 g|