Whole Wheat Pita Pizzas with Spinach, Fontina, and Onions

Whole Wheat Pita Pizzas with Spinach, Fontina, and Onions Recipe
Oxmoor House
Fontina, a creamy Italian cheese, has a nutty flavor. Its silky texture makes it the perfect topping for pizza because it melts so easily.

Yield:

4 servings (serving size: 1 pizza)

Recipe from

Oxmoor House

Recipe Time

Prep: 4 Minutes
Cook: 11 Minutes

Nutritional Information

Calories 287
Caloriesfromfat 0.0 %
Fat 9.5 g
Satfat 3.5 g
Monofat 3.9 g
Polyfat 1.3 g
Protein 11 g
Carbohydrate 42.6 g
Fiber 6.2 g
Cholesterol 16 mg
Iron 2.6 mg
Sodium 466 mg
Calcium 118 mg

Ingredients

3 teaspoons olive oil, divided
3 garlic cloves, minced
2 cups vertically sliced red onion
2 cups bagged baby spinach leaves
4 (7-inch) whole wheat pitas
1/4 cup (2 ounces) shredded Fontina cheese

Preparation

1. Preheat oven to 450°.

2. Heat 1 teaspoon olive oil in a medium nonstick skillet over medium-high heat. Add garlic and onion; sauté 5 minutes or until tender.

3. Add spinach and sauté 2 minutes or just until spinach begins to wilt. Remove from heat.

4. Place pitas on a large baking sheet; brush with remaining 2 teaspoons olive oil. Top pitas evenly with garlic-spinach mixture and cheese. Bake at 450° for 4 minutes or until cheese melts and pitas are brown.

Serve with: Arugula Salad

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Cooking Light Fresh Food Fast Weeknight Meals,

Oxmoor House

March 2010
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