Pita Pizza
A homemade pizza can be a fast, nutritious meal for a family on the run. This version allows you to control the crust and toppings, without sacrificing flavour. Topped with plenty of vegetables, this pizza provides 1 ½ servings of Vegetables and Fruit per portion!
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4 smallÌýWhole wheat pitas (10.2 cm)Ìý4 small
1 cupÌýNo salt added tomato sauceÌý250 mL
1 cupÌýFresh spinach leavesÌý250 mL
1 mediumÌýRed pepper, slicedÌý1 medium
1 mediumÌýTomato, slicedÌý1 medium
¼ mediumÌýRed onion, choppedÌý¼ medium
1 cupÌýCooked chicken breast, choppedÌý250 mL
1 largeÌýCarrot, peeled and gratedÌý1 large
1 cupÌýPart skim mozzarella cheese, 20% M.F. or less, gratedÌý250 mL
Directions:
Preheat your oven to 450–500°F (230–260°C).
1.ÌýUse a pizza stone if you have one, otherwise a baking sheet will do. If using a pizza stone, put it in the oven while it preheats.
2.ÌýStart with whole wheat pitas. Spread with ¼ cup (60 mL) of tomato sauce. Leave a small margin around the edge.
3.ÌýAdd toppings: baby spinach, sliced red pepper, fresh tomato slices, and chopped red onion (other options include thinly sliced zucchini, eggplant or mushrooms). Add chopped cooked turkey or chicken.
4.ÌýTop with grated mozzarella cheese. Bake for about 10 minutes or until the cheese melts and bubbles and the edges are golden.
Makes 4 servings (1 pizza/ 247 g)
Source: developed by Terry Bullick for Apple, Â鶹ӳ» health and wellness magazine.
Per Serving: 250 calories, 6 g fat, (3.5 g saturated fat, 0 g trans fat), 340 mg sodium, 27 g carbohydrate, 23 g protein, 5 g fibre.
For more recipes, see Inspiring Healthy Eating at Healthyeatingstartshere.ca
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