Kids' Veggie Pita Pizzas
Serves 2 | with Crunchy Carrot Stick Dippers
Make lunchtime decisions easy with these quick veggie pitas! Topped with mozzarella and fresh bell peppers, these fun and kid-friendly 'pizzas' will have your littles running for seconds.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Pita Bread
1 unit(s)
Sweet Bell Pepper
½ cup
Marinara Sauce
¾ cup
Mozzarella Cheese, shredded
(Contains: Milk)
1 unit(s)
Carrot
4 tbsp
Ranch Dressing
(Contains: Milk, Soy, Egg May contain traces of: Fish, Mustard, Sesame, Soy, Sulphites, Tree nuts, Wheat)
1 tsp
Garlic Salt
(May contain traces of: Mustard, Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Peanuts)
Not included in your delivery
½ tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Core, then cut pepper into 1/2-inch pieces. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil, then peppers and garlic salt. Cook, stirring often, until tender-crisp, 3-4 min.
Arrange pitas on an unlined baking sheet. Bake in the middle of the oven until golden-brown, 3-4 min. Carefully remove from the oven, then spread marinara evenly over tops of pitas. (TIP: You can use any leftover marinara as a dipping sauce!) Sprinkle mozzarella and peppers over top. Bake in the middle of the oven until cheese melts, 3-4 min. (TIP: Keep an eye on them so they don’t burn!)
Meanwhile, peel, then halve carrot lengthwise, then cut into 1/2-inch spears.
Quarter pita pizzas. Plate pita pizzas and carrot sticks. Serve ranch dressing alongside for dipping.
