Nutrition Mini-pizzas



I’ve heard a rumour that Christmas is coming soon, although you wouldn’t know it look outside here in Ottawa (today’s weather: rainy, with periods of rain). Lots of you are probably running around, doing last-minute shopping, cooking, decorating, wrapping, etc. So when you need a healthy, quick dinner, what do you do? It’s mini-pizzas to the rescue!

My Mum started making these a few years back and I’m not sure where she got the recipe. I say “recipe” but it’s really more like a concept.

1. Start with a whole-wheat pita. It doesn’t really matter what kind but if you get the kind that opens into pockets, they’re multi-purpose. Lay out a few pitas on a cookie sheet and spread some tomato sauce on each. A few tablespoons per pita, let’s say but it depends how saucy you like your pizza.

2. I like to add the spice at this point but you might want to add them later. It’s up to you. Recommendations: Italian spice mix, oregano, basil, parsley…whatever floats your boat.

3. Add a pre-cooked protein (this step does depend on having something already to go in your fridge.) I tend to use ground beef but you could also use chicken or pepperoni or tofu or whatever.

4. Add lots of veggies. Mini-pizzas are great for clearing out the veggie crisper. Suggestions: bell peppers, zucchini, onions, mushrooms, broccoli (boil or steam if for a few minutes first), olives. Load ’em on.

5. Sprinkle cheese on top. Again, whatever kind you like.

6. Bake at about 375C for about 15-20 minutes. When the cheese gets that beautiful golden colour, they’re done. Let sit for a few minutes (I have trouble with this part).

This meal is great because everyone in the family can have what they want. Mr. Shuffler, for example, can have all the onions and banana peppers he likes.