Post-Season Pizzas

Post-Season Pizzas	Serves 8

These pizzas are a delicious way to eat heart-healthy and heart-happy.

Ingredients:

6 whole wheat pitas split to make 2 rounds each, approximately 6 inches diameter 15 oz. can no-salt (no-sodium) crushed tomatoes 8 oz. can no-salt (no-sodium) tomato sauce 3 cloves minced garlic 1 tsp. dried oregano 6 large mushrooms, sliced 1/2 red medium bell pepper, sliced 1 red medium onion, sliced into thin rounds 1 1/2 cups shredded low-salt (low-sodium), part-skim mozzarella cheese

Directions:

	Preheat oven to 425 degrees. Combine crushed tomatoes and tomato sauce in a bowl. Place pita rounds on 2-3 cookie sheets and top each piece with 2-3 Tbsp. of tomato mixture. Scatter with the raw garlic and sprinkle with dried oregano. Then top each half with 3 Tbsp. shredded cheese. Add the toppings, mushrooms, peppers and onions.
	Bake in preheated oven for about 10 minutes until cheese melts and begins to brown.
	Cut each round into four pieces and serve immediately.

Serving size:
Six pizza slices

Nutritional facts per serving:
Calories 207, Fat 5.54g, Carbohydrate 30.55g, Protein 11.18g, Cholesterol 11.44mg, Sodium 231mg

*Preparation Tip*
Use fingers to split fresh pitas into rounds or a sharp knife when pitas are drier.

*Healthy Food Tip*
Decrease your taste for salt (sodium) by using little or none in food preparation. Replace salt (sodium) with fresh herbs and spices or a salt-free seasoning mixture.¹

Recipes:

		The Catch-A-Tori Chicken
		Montana Magic Meatloaf
		In-The-Pocket Pita Burgers
		Comeback Kid Coleslaw
		Quarterback Apple Crisp
		Touchdown Tortilla Chips with Salsa
		Kick-Off Chicken Kabobs
		Post Season Pizzas
		Half-Time Meatball Hoagie
		Overtime Oatmeal Cookies

¹American Heart Association, Low-Salt Cookbook: A Complete Guide to Reducing Sodium and Fat in Your Diet; second edition. New York: Random, 2001. pg 319.