Recipe courtesy of the Wheat Foods Council and Chef Gale Gand.
4 (5-inch) whole wheat pita pockets or (6-inch) honey wheat pita flat bread
1 cup tomato pasta sauce
1 cup vegetables of choice (mushrooms, red or green bell pepper, broccoli, zucchini), chopped
1 cup shredded part-skim mozzarella cheese
- Preheat oven to 350°F (175°C).
- Place pitas on large baking sheet. Spread 1/4 cup pasta sauce onto each pita. Top each with 1/4 cup chopped vegetables; sprinkle with 1/4 cup cheese.
- Bake for about 10 minutes or until cheese is melted (bake a little longer for crispier pizzas). Serve hot.
Makes 4 servings.
Recipe courtesy of "Food for Thought: From Parents to Children" - a cookbook created from the collaboration of the Wheat Foods Council, Chef Gale Gand and parents around the country. By purchasing the book for $3.50, you can support Spoons Across America, a not-for-profit organization dedicated to educating children, teachers and families about the benefits of healthy eating. The 35 nutritious and flavorful wheat-based recipes found within the book are fun to make and will help teach children about nutritious food choices.
Nutritional Information Per Serving (1/4 of recipe): Calories: 241; Total Fat: 6g; Saturated Fat: 3g; Cholesterol: 15mg; Total Carbs: 38g; Fiber: 7g; Protein: 13g; Sodium: 686mg.
Recipe and photograph courtesy of Wheat Foods Council.