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Joe Montana's Post-Season Pizzas




Source of Recipe


'Take Action for Healthy Blood Pressure' campaign


List of Ingredients




6 whole wheat pitas split to make 2 rounds each, approximately 6 inch diameter

15 oz can no-salt crushed tomatoes
8 oz can no-salt tomato sauce
3 cloves minced garlic
1 teaspoon 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 part-skim mozzarella cheese



Recipe



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 (and sodium) by using little or none in food preparation. Replace salt with fresh herbs and spices or a salt-free seasoning mixture.

1. Pre heat oven to 425°F. 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.

2. Bake in preheated oven for about 10 minutes until cheese melts and begins to brown.

3. Cut each round into four pieces and serve immediately.

Serving size: Six pizza slices