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Whole Wheat Pita Pizzas with Spinach, Fontina, and Onions

Oxmoor House
Prep time 4 mins
Cook time 11 mins
Yield 4 servings (serving size: 1 pizza)
Fontina, a creamy Italian cheese, has a nutty flavor. Its silky texture makes it the perfect topping for pizza because it melts so easily.


  • 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

Nutrition 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

How to Make It

  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.

  5. Serve with: Arugula Salad

Cook's Notes

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

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