Servings: 4
Prep Time: 10 Min.
Cook Time: 10 Min.

+ 4 (5-in.) whole wheat pita pockets or (6-in.) honey wheat pita flat bread
+ 1 c. tomato pasta sauce
+ 1 c. vegetables of choice (mushrooms, red or green bell pepper, broccoli, zucchini), chopped
+ 1 c. part-skim mozzarella cheese, shredded

1. Preheat oven to 350°F. Place pitas on large baking sheet. Spread 1/4 c. pasta sauce onto each pita. Top each with 1/4 c. chopped vegetables; sprinkle with 1/4 c. cheese.
2. Bake for about 10 min. or until cheese is melted (bake a little longer for crispier pizzas). Serve hot.

Note: Serving size is 1 pita.

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.

Cookbooks are available at www.wheatfoods.org. If you have any questions, contact wfc@wheatfoods.org.

Calories: 241;   Total Fat: 6g;   Saturated Fat: 3g;   Cholesterol: 15mg;   Total Carbs: 38g;   Fiber: 7g;   Protein: 13g;   Sodium: 686mg;