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.
- Portion size 4 servings
Ingredients
Method
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 1205 mg
- Protein 20 g
- Calories 372.0
- Total fat 13 g
- Cholesterol 26 mg
- Saturated fat 6 g
- Total carbohydrate 44 g
%RDI
- Iron 19.0
- Folate 27.0
- Calcium 35.0
- Vitamin A 20.0
- Vitamin C 57.0
