CHEF JEFF — ONE BYTE AT A TIME: Lunch-Box Pizza

Here’s a school snack for kids from “Good Food to Go: Healthy Lunches Your Kids Will Love” by Brenda Bradshaw and Dr. Cheryl Mutch.

Lunch-Box Pizza

1 whole wheat English muffin, cut in half horizontally

2 rounded teaspoons tomato paste

2 very thin slices sweet red or yellow pepper

3 tablespoons shredded Cheddar cheese

2 cherry tomatoes, thinly sliced

Toast muffin night before to prevent sogginess. Thinly spread each half with tomato paste, top with red pepper, cheese. Place 2 to 4 slices of tomato on each pizza. Place pizzas on cookie sheet, then place on top rack in oven. Broil until cheese bubbles. Lay pizzas on wire rack to cool. Pizzas must be completely cool before packing to avoid condensation from forming inside container. Pack in reusable container; refrigerate overnight.

Note: Substitute toppings such as thinly sliced mushrooms, zucchini, diced cooked chicken, feta cheese, depending on taste.

Yield: Serves 1.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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