Time: 22 minutes
Preheat oven and thaw refrigerated pizza crust dough (if necessary) per package instructions.
To make sauce, process 1 large chopped tomato; 5 sun-dried tomatoes packed in oil; 11⁄2 tablespoons tomato paste; 11⁄2 teaspoons olive oil; 11⁄2 teaspoons sugar; and 5 large fresh basil leaves in a blender until nearly smooth.
On a floured surface, roll out 11 ounces dough to a 12×12-inch square. Cut into nine 4-inch squares. Spread sauce evenly in centers of squares.
Sprinkle 1-1⁄3 cups shredded mozzarella cheese on top. Fold squares in half; press fork tines along 3 edges to seal. Bake on greased baking sheet for 12 to 17 minutes. Cool. Makes 9 pockets.
Per toddler serving: (1 pocket) 182 calories, 2 g protein, 25 g carbohydrate, 5.5 g fat (1.5 g saturated), 400 IU vitamin A, 12 mg vitamin C, 140 mg calcium, 1.5 mg iron, 470 mg sodium, 1 g fiber
Writer Stacy Whitman is the mother of a 3-year-old boy and 11-month-old twins in Idaho. Kim Galeaz, RD, CD, is a culinary nutrition consultant and registered dietitian in Indianapolis, Ind., and Jacksonville, Fla.