Quilt Pizza
It’s perfect for your next sleepover! You make the whole-grain crust and set out the toppings, and let the kids decorate their own squares.

INGREDIENTS
1 Tbs. olive oil
1 lb. whole-wheat frozen pizza dough, thawed (or get a simple recipe at parents.com/ pizza-dough)
½ cup tomato sauce
2 cups shredded part-skim mozzarella cheese
Toppings:
1 small red onion, halved, sliced, and separated
1 cup trimmed green beans, steamed
½ cup chopped pineapple
½ cup cherry tomatoes, halved
1 red sweet pepper, sliced
¼ cup green onions cut into slivers
¼ cup sliced pitted ripe olives
¼ cup spinach leaves cut
into slivers
2 strips pepperoni, cooked crisp and chopped
2 to 3 dried tomatoes (oil packed), drained and cut
in half

MAKE IT
1. Preheat oven to 425°F. Lightly brush 15x10x1-inch pan with oil. On a lightly floured surface, roll dough out to a 15x10-inch rectangle. Transfer to prepared pan, stretching if necessary to fit.
2. Spread tomato sauce evenly over dough; sprinkle evenly with cheese. Use a knife to score the pizza into 12 sections. Ask everyone to decorate a piece or two with their favorite toppings. Bake for 15 to 18 minutes or until browned. Makes 12 slices.
Nutrition per slice 170 calories; 8g protein; 7g fat (3g sat. fat); 19g carbs; 2g fiber; 109mg calcium; 2mg iron; 305mg sodium

Personal Portobello Pizzas
Packed with vitamin D and potassium, mushroom caps make an ingenious deep-dish crust.
INGREDIENTS
4 large portobello mushroom caps,
stems removed
2 Tbs. olive oil, divided
1 8-oz. can tomato sauce
1 clove garlic, minced
¼ tsp. dried Italian seasoning
½ cup shredded part-skim mozzarella cheese
MAKE IT
1. Preheat oven to 400°F. Line a 15x10x1-inch
baking pan with foil; brush lightly with olive oil. Place
the mushroom caps stem side down in the prepared
pan. Brush the caps with remaining 1 Tbs. olive oil.
Bake mushrooms for about 10 minutes.
2. Meanwhile, in a small bowl stir together the
tomato sauce, garlic, and the Italian seasoning. Drain
off liquid from mushrooms. Turn mushrooms stem
side up. Spoon sauce into the mushroom caps. Sprinkle with the mozzarella cheese. Bake for 10 minutes more or until heated through and cheese is melted. Makes 4 pizzas.
Nutrition per pizza 119 calories; 7g protein;
8g fat (2g sat. fat); 8g carbs; 2g fiber;
119mg calcium; 1mg iron; 377mg sodium

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