Fontina, a creamy Italian cheese, has a nutty flavor. Its silky texture makes it the perfect topping for pizza because it melts so easily.
Oxmoor House MARCH 2010
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
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