These mini pita pizzas are a savory snack that will hold your kids over.  They make great after school snacks.  Since they are made on whole wheat pitas,  they pack in more nutrients for your kids, like manganese, fiber, tryptophan and magnesium.  Moreover eating whole grains is associated with numerous health benefits, like better cardiovascular function.

Kids love making pizzas, so select your favorite toppings and then let them help you assemble the pizzas.  Kids that contribute to their prepared foods are more likely to eat it, and they'll also get to choose what they want on their pizza.  You can always make these in advance, pop them in the fridge after they're assembled, then bake them when you are ready.

I make my own spaghetti sauce and have it included here at the bottom.  We'll have spaghetti for dinner, then I'll save ~1 cup of the sauce for  later use.  If you don't have time to make your own sauce (although it's easier than you might think!) you can always buy some for the grocery store, but make sure that you double check the ingredients and nutrition facts for lots of added salt, sugar, or high fructose corn syrup.  Either way you can always add a 1/2 cup pureed sweet potatoes or carrots to your spaghetti sauce to hide in some more healthy nutrients. 

8 mini whole wheat pitas
1 cup spaghetti sauce
1 1/2 cups Havarti cheese

Toppings suggestions (feel free to be creative and use up left over veggies!):
sliced mushrooms
sliced black olives
spinach
halved cherry tomatoes

Preheat oven to 350.  Place the pitas on an ungreased baking sheet.

Add ~2 tablespoons spaghetti sauce onto each pita.  Then sprinkle with cheese and add toppings to your liking.  Bake for 10 minutes or until the cheese is melted and bubbly.  Let cool 5-10 minutes before serving.

Homemade spaghetti sauce
1 tablespoon olive oil
1 small onion, diced
1 small carrot, grated
I celery stalk, diced
4 garlic cloves, minced
2 28 oz cans whole plum tomatoes
1/2 cup basil
Salt and pepper to taste

In a heavy casserole add the oil and heat over medium high heat.  Then add the onion, carrot, celery and garlic and saute for ~5 minutes.  While they are cooking, pour the tomatoes into a large bowl and crush them with your hands.  Pour in the tomato sauce.  Add the basil and salt and pepper to taste.  Simmer for ~45 minutes.