Quick and easy afterschool snack or mid-day break. Recipe created by Chef Lori Grein. Yields 2 pizzas.
Ingredients
2 slices Kinnikinnick Wholegrain Bread (63 g)
2 tbsp pizza sauce (gluten-free) (30 g)
8 pepperoni slices (gluten-free) (30 g)
½ cup shredded mozzarella cheese (70 g)
½ mini sweet red pepper – sliced (20 g)
Optional: finish with oregano flakes
Instructions
1
Preheat oven or toaster oven to 375°F (190°C). Place 2 slices of Kinnikinnick Wholegrain Bread on a foil lined baking tray.
2
Spread pizza sauce on Kinnikinnick Wholegrain Bread. Sprinkle with ½ of the cheese. Top with sliced pepperoni and pepper slices. Sprinkle with remaining cheese.
3
Bake in preheated oven for 7 – 10 minutes until bottom crust is crisp and cheese is melted.