Whole Wheat Pita Pizzas with Spinach, Fontina, and Onions
4 servings (serving size: 1 pizza)
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
How to Make It
Preheat oven to 450°.
Heat 1 teaspoon olive oil in a medium nonstick skillet over medium-high heat. Add garlic and onion; sauté 5 minutes or until tender.
Add spinach and sauté 2 minutes or just until spinach begins to wilt. Remove from heat.
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
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
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