LITTLE ROCK, Ark. (KTHV) -- Hours spent in class and running around on the playground can give kids quite an appetite.
Alexis Sims with the American Heart Association stopped by "THV 11 This Morning" with heart-healthy lunch and after school snack ideas for kids.
Serves 8: two 3 ½-inch squares per serving
Vegetable oil spray
1 13.8-ounce tube refrigerated pizza crust
1 cup fat-free, low-sodium spaghetti sauce (optional)
½ cup loosely packed fresh basil leaves (about ½ ounce)
1 cup shredded fat-free or part-skim mozzarella cheese (about 4 ounces)
¼ cup shredded or grated Parmesan cheese (about 1 ounce)
2 cherry tomatoes cut in 4 slices
2 large ripe black olives (or mushrooms), cut into 4 slices
- Preheat the oven to 350°F. Lightly spray a large baking sheet with vegetable oil spray.
- To assemble, use your hands to press the pizza crust dough into a 14-inch square. Spread the spaghetti sauce over the crust. Place the basil leaves in a single layer over the sauce. Sprinkle with mozzarella and Parmesan. Arrange the tomatoes and olives on the pizza to resemble checkers on a checkerboard.
- Bake for 14 to 15 minutes, or until the crust is golden brown and the cheeses are melted.
- To serve, cut in 16 squares.