Lunchbox Pizzas
These kid-friendly mini-pizzas are another great make-ahead option for lunches. These keep in the freezer well, so make up a big batch to have on hand.
Equipment
- baking sheet
- mixing bowl
- cutting board
- knife
- Frying pan
Ingredients
- 12 Mini pizza crusts (ex. mini naan bread, pita shells, half bagels, or english muffins)
- 1 ½ Cups Veggies, chopped or diced (mushrooms, spinach, peppers, zucchini, tomatoes, etc.)
- 2 tbsp Vegetable oil (ex. olive or canola oil)
- 1 ½ Cups Low sodium tomato sauce
- 1 Cup Low Sodium black beans
- 1 Cup Mozzarella, shredded
- 1-2 Cloves Garlic, minced
Instructions
- Preheat oven to 350 F. Sautee vegetables in garlic and 1 tbsp of the oil for about 5 minutes on medium heat.
- Add beans to the vegetables, and mix. Remove from heat.
- Lay out pizza crusts on baking sheet, and brush on remaining oil
- Spread tomato sauce onto pizza crusts - about 2 tbsp onto each.
- Top each pizza with about 2 tbsp of vegetable & bean mixture
- Sprinkle mozza cheese onto the pizzas and bake for 10 minutes, or until cheese bubbles.