Rainbow Veggie Pizzas

Young ones may have room for only one pizza, but older kids or adults may want two. Have kids help in the assembly and make their own “rainbows.” We used an assortment of vegetables, but this will also work with vegetables that you have on hand. Or choose vegetables you think the kids will try. You’ll need to double the Marinara Dipping Sauce recipe.

rainbow-veggie-pizzas

Ingredients

3 multigrain pita pockets or whole wheat pita pockets, (6 inches/15 cm)
1 cup Marinara Dipping Sauce recipe
1 cup (250 mL) shredded mozzarella cheese
1/2 cup (125 mL) diced pineapple
1/2 cup (125 mL) quartered cherry tomatoes
1/2 cup (125 mL) diced zucchini
1/2 cup (125 mL) diced sweet orange pepper
1/2 cup (125 mL) finely chopped red cabbage or sweet purple pepper

Marinara Dipping Sauce:
1 tbsp (15 mL) olive oil
1/2 small onion, minced
1 clove garlic, minced
1/4 tsp (1 mL) dried Italian herb seasoning
1/2 cup (125 mL) bottled strained tomatoes
1/2 tsp (2 mL) liquid honey

Preparation

Using serrated knife, split pitas to make 6 rounds. Spread 2 tbsp Marinara Dipping Sauce evenly over each. Place on baking sheet.

Sprinkle mozzarella cheese evenly over pitas. Sprinkle generous 1 tbsp each pineapple, tomatoes, zucchini, orange pepper and cabbage in rows over cheese.

Bake in 425 degree F (220 degree C) oven until cheese is bubbly and vegetables are tender, about 20 minutes.

Marinara Dipping Sauce: In saucepan, cook oil, onion and garlic over medium heat until softened, about 5 minutes.

Stir in herb seasoning; cook until fragrant, 30 seconds.

Add tomatoes and honey; cook, stirring, until thickened slightly, 5 minutes. (Make-ahead: Refrigerate in airtight container for up to 5 days or freeze for up to 1 month.) This recipe makes 1/2 cup.

Servings: 6

Nutritional Info

approx. per serving

cal260
pro10 g
total fat11 g
sat. fat4 g
carb31 g

fibre4 g
chol5 g
sodium16 mg
%RDI–
calcium–

iron14%
vit A16%
vit C6%
folate42%

Source: www.cbc.ca