Easy Pita Pizzas
Challenge: Talk about rush hour plus! While I'm battling traffic for an hour from our office, my husband, Ken, is en route for an hour and a half from his, stopping to pick up Rebecca, 6, and Olivia, 3, from day care. When I pull into the driveway, my priorities for supper are that it be quick but as nutritious as possible. Solution: Pita pizzas to the rescue. The girls love to pick their own toppings and assemble their pizzas, which not only keeps them occupied but guarantees they will actually eat them as well.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 372 |
| pro | 20 g |
| total fat | 13 g |
| sat. fat | 6 g |
| carb | 44 g |
| fibre | 3 g |
| chol | 26 mg |
| sodium | 1.205 mg |
| % RDI: | - |
| calcium | 35% |
| iron | 19% |
| vit A | 20% |
| vit C | 57% |
| folate | 27% |
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2 strips bacon, chopped
1/2 cup (125 mL) small broccoli florets
4 Greek-style pitas (no pockets) or regular pitas
3/4 cup (175 mL) pasta or pizza sauce
16 thin slices pepperoni (1 oz/30 g), optional
8 green pimiento-stuffed olives, sliced
4 mushrooms, sliced
Half sweet red pepper, chopped
1-1/2 cups (375 mL) shredded part-skim mozzarella cheese
Preparation:
In small skillet over medium-high heat, cook bacon, stirring, for about 3 minutes or until almost crisp. Drain on paper towel, patting off fat.
Meanwhile, in small saucepan of boiling water, cook broccoli for 2 minutes. Drain.
Arrange pitas on large baking sheet. Spread each with sauce almost to edge. Top each with one-quarter of the bacon, broccoli, pepperoni (if using), olives, mushrooms, red pepper and cheese.
Bake in bottom third of 450°F (230°C) oven for 10 to 12 minutes or until bottoms are golden and cheese is melted.
Additional Information
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Time-Savers: I take the girls' pizzas out of the oven after 10 minutes because they don't like their crusts as crisp. Their pizzas can then cool a little before we all sit down.
I cook extra bacon and crumble it to freeze for pizza suppers another night.
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