Lemony Asparagus and Goat Cheese Pita Pizzas

No dough? No problem!

 With whole wheat pita rounds, it's easy to pizza it up any night of the week.

Total Time:
Level: Easy
Serves: 4


  • 1 bunch asparagus, trimmed and cut into 1 ½-inch pieces
  • 4 (7-inch) whole wheat pita breads or flatbreads
  • 4 oz. shredded part-skim mozzarella cheese (1 cup)
  • 3 oz. soft goat cheese (about ⅓ cup)
  • ¼ c. store-bought pesto
  • 2 tbsp. torn mint leaves
  • zest of 1 lemon
  • A couple pinches of coarse salt
  • pepper


  1. Heat oven to 400°F. Bring a medium pot of water to a boil. Add the asparagus, and cook 30 sec. Rinse under cold water, pat dry, and set aside.
  2. Place pita breads on 2 parchment-lined baking sheets. Scatter mozzarella on top of each and dollop with goat cheese. Top with asparagus.
  3. Bake until cheese is browned in spots, 15 to 20 min.
  4. Drizzle with pesto, and scatter mint and zest on top. Sprinkle with salt and season with pepper to taste.

424 cal, 19 g fat (8 g saturated), 21g protein, 46 g carb, 3g sugar, 7 g fiber, 820 mg sodium, 33mg cholesterol per serving

This story originally appeared in the April 2016 issue of Dr. Oz The Good Life.

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