This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is NOT safe for those who are sensitive to gluten.
"You better cut the pizza in four pieces because I'm not hungry enough to eat six."
-Yogi Berra, Baseball great
I had been a little skeptical about making quick pizzas. I have been working on a number of different options and this one was one of the first. Honestly, I didn't think that it was going to be all that great but I really was wrong. This is a darn good pizza!
Servings: 1 | Serving size: one pizza
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12.
This recipe does not make very good leftovers.
|1||whole wheat or gluten-free pita bread|
|3 Tbsp||tomato sauce of your choice|
|8||slices reduced-fat turkey pepperoni|
|1 1/2 ounces||part-skim milk mozzarella (finely shredded)|
Place a cookie sheet in the oven and preheat to 325°F.
When the oven is hot spread the tomato sauce on one side of the pita bread. Top with the pepperoni and then the mozzarella.
Place each of the pizzas you make on the cookie sheet in the oven.
It will take between 7 and 10 minutes for the pizza to cook depending on your oven. Keep a close eye on the pizzas and when the cheese is melted and bubbly the pizza is done.
Serving size: 1 pizza
|Calories 360||Calories from Fat 107|
|% Daily Value|
|Total Fat 12g||19%|
|Saturated Fat 6g||31%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 43g||14%|
|Dietary Fiber 6g||23%|
|Vitamin A 8%||Vitamin C 1%|
|Calcium 33%||Iron 15%|
|Vitamin K 1 mcg||Potassium 345 mg|
|Magnesium 60 mg|