• Adjust rack to middle position and preheat oven to low broil. Wash and dry produce. • Place pitas on a lightly oiled baking sheet. Divide marinara between pitas and spread out in an even layer. Top with as much pepperoni as you like. Sprinkle with Italian cheese blend. • Bake pita pizzas on middle rack until pita edges are golden brown and cheese melts, 4-5 minutes.

• Trim, peel, and cut carrots into sticks (like fries; ours were 3 inches long and 1⁄3 inch thick). • Trim and thinly slice cucumber into rounds. • Halve grapes if desired.

• Let pepperoni pita pizzas cool, 2-3 minutes. • Cut pizzas into six slices each. • Drizzle pizzas with as much dressing as you like.

• To serve: Divide pepperoni pita pizzas between plates and serve with carrot sticks, cucumber rounds, grapes, and any remaining dressing on the side. • To stash: Let pizzas cool completely before packing for lunch. Refrigerate everything in separate containers until ready to pack. Refrigerate any leftovers in an airtight container.