Healthy Children - May 2013


Herbed Garden Pizza

Dive into mounds of luscious vegetables smothered over a whole wheat crust, artfully seasoned with olive oil-herb blend, including basil and garlic. Serve with a side salad and simple homemade vinaigrette.

Preparation Time: 30 minutes
Serves: 4
2 tbsp. salt-free Tomato Basil Garlic Seasoning Blend
2 tbsp. olive oil
1 12-inch, whole-wheat pizza crust, thin, pre-baked
Cooking spray
4 Roma tomatoes, thinly sliced
1 1/2 cups crimini mushrooms, sliced
2 cups baby spinach
1/2 cup thinly sliced red onion
3/4 cup shredded fat-free mozzarella cheese
Side Salad Ingredients
Tomato slices
Vinaigrette made with 2 tbsp. olive oil, 1 tbsp vinegar, 1 tsp lemon juice, ½ tsp sugar, and 1 tbsp low-sodium seasoning blend.
1. Place rack in center of oven and preheat oven to 400° F
2. In a small bowl, mix Tomato Basil Garlic Seasoning Blend with olive oil
3. Place pizza crust on a pizza pan. Brush pizza dough with olive oil blend, reserve remainder
4. In a large mixing bowl, gently toss vegetables and remaining olive oil blend
5. Spread coated vegetables evenly over pizza dough, leaving about ½ inch border around the edges
6. Top vegetables with shredded cheese
7. Bake 10 minutes, until cheese is melted.


Serving Suggestion

Serve with a side salad and an 8 oz. glass of 100% grape juice.

Food Group Amounts: ½ cup dairy, 1 cup vegetables, 2 ½ oz grains
Recipe submitted by Produce for Better Health Foundation.