Picky Eater Pita Pizza Pockets
"Like many kids, Jacob is a very picky eater! Pizza is one of his favorite foods, but he's well aware that the pizza we buy is generally not a nutritionally wise choice. Together we discussed ways to make a healthier version of pizza that he could enjoy for lunch," says Karen Ann, Jacob's mom. "We decided on using whole wheat pita pockets; a healthy, veggie-filled tomato sauce; chicken for protein; and mozzarella cheese. We would serve these pita pizza pockets with some fruit (his favorite are apples, bananas, and watermelon) to complete his plate for a healthy, well-rounded meal!" - Jacob Hirsch, age 8, Michigan
Makes 4 servings
Ingredients:
- 2 tablespoons olive oil
- 2 medium onions, chopped
- 4 cloves garlic, minced
- 1 (28-ounce) can whole tomatoes
- 2 medium carrots, shredded
- 1 red bell pepper, seeded and chopped
- 1 medium zucchini, shredded
- 1 teaspoon dried oregano
- 1/4 cup baby spinach leaves
- 2 cooked boneless, skinless chicken breasts, cut into cubes
- 4 whole wheat pitas
- 1 cup shredded part-skim mozzarella cheese
Preparation:
- Preheat the oven to 350°F.
- In a medium saucepan over moderate heat, warm the oil. Add the onions and garlic and sauté until they begin to soften and caramelize, about 5 minutes. Add the tomatoes, carrots, bell pepper, zucchini, and oregano, and simmer for 20 minutes. Add the spinach, stir to combine, and continue simmering to wilt the spinach, about 1 minute. Remove the vegetables from the heat and let cool. Purée the vegetables with an immersion or regular blender, leaving the vegetables chunky, or leave the vegetables whole
- Open the pita pockets and place a quarter of the chicken cubes inside each one. Add a few tablespoons of sauce to each pita and sprinkle with mozzarella cheese. Arrange the pita pizza pockets on a large baking sheet and bake until the cheese is melted, 8 to 10 minutes.
512 calories; 54g protein; 53g carbohydrates; 20g fat (7g saturated fat); 520mg sodium
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