Whole Wheat Pita Pizzas with Spinach, Fontina, and Onions

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

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Nutritional Information

Amount per serving
  • Calories: 287
  • Calories from fat: 0.0%
  • Fat: 9.5g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 1.3g
  • Protein: 11g
  • Carbohydrate: 42.6g
  • Fiber: 6.2g
  • Cholesterol: 16mg
  • Iron: 2.6mg
  • Sodium: 466mg
  • Calcium: 118mg

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. 1. Preheat oven to 450°.
  2. 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. 3. Add spinach and sauté 2 minutes or just until spinach begins to wilt. Remove from heat.
  4. 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
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