Whole Wheat Pita Pizzas with Spinach, Fontina, and Onions
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
More From Oxmoor House
Recipe Time
Cook Time:
Prep Time:
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. 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
Whole Wheat Pita Pizzas with Spinach, Fontina, and Onions Recipe at a Glance
- COURSE: Main Dishes
- MAIN INGREDIENT: Vegetables
- PUBLICATION: Oxmoor House
More Recipes for Main Dishes
-
Whole Wheat Pesto Pizza
Southern Living -
Spinach and Artichoke Pizzas
Food & Wine -
Mini White Pizzas with Vegetables
Oxmoor House
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy