Physicians Committee for Responsible Medicine (PCRM)
Recipe of the Week

March 3, 2015

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Tomatoes contain lycopene, a powerful cancer-fighting phytonutrient. The cooking process releases lycopene from the plant’s cells, increasing your ability to absorb it.

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Vegetables

The Dietary Guidelines Advisory Committee Report, which will be used to write the 2015 Dietary Guidelines for Americans, shows plant-based diets beat animal products for health promotion, disease prevention, and sustainability. Learn more>

Pita Pizzas

Pita Pizzas

Whole-wheat pita bread makes a perfect crust for an individual-sized pizza. Make this a kid-friendly recipe by inviting them to assemble the vegetables on top!

Makes 6 Pizzas

Ingredients

1 15-ounce can tomato sauce
1 6-ounce can tomato paste
1 teaspoon garlic granules or powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
6 pieces whole-wheat pita bread
2 green onions, thinly sliced
1 red bell pepper, seeded and chopped
1 cup chopped mushrooms

Directions

Preheat oven to 375 F.

Combine tomato sauce, tomato paste, garlic, basil, oregano, and thyme.

Turn a piece of pita bread upside down and spread with 2 to 3 tablespoons of sauce. Top with green onions, bell pepper, and mushrooms. Repeat with remaining pita breads. Arrange on a baking sheet and bake until edges are lightly browned, about 10 minutes.

Note: You will only use about half the sauce. Refrigerate or freeze the remainder for use at another time.

Per pizza: 153 calories; 1.4 g fat; 0.2 g saturated fat; 8.4% calories from fat; 0 mg cholesterol; 6 g protein; 32.3 g carbohydrates; 8.4 g sugar; 5.1 g fiber; 538 mg sodium; 24 mg calcium; 2.5 mg iron; 40 mg vitamin C; 656 mcg beta-carotene; 1.8 mg vitamin E

Source: Healthy Eating for Life for Children by Amy Lanou, Ph.D.; recipe by Jennifer Raymond, M.S., R.D.

Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.

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