COOKING LIGHT Fast & Fresh 20 Minute Recipes by The Editors of Cooking Light

Author:The Editors of Cooking Light
Language: eng
Format: epub
Tags: CKB070000;HEA048000;CKB071000
Publisher: Liberty Street
Published: 2016-07-14T16:00:00+00:00

Whole-Wheat Pita Pizzas

WITH SPINACH AND ONIONS

Hands-on: 4 min. Total: 15 min.

Fontina, a creamy Italian cheese, has a nutty flavor, and its silky texture makes it the perfect melting cheese for pizza.

1 tablespoon 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

2 ounces fontina cheese, shredded (about ¼ cup)

1. Preheat oven to 450°.

2. Heat 1 teaspoon oil in a medium nonstick skillet over medium-high heat. Add garlic and onion; sauté 5 minutes or until tender.

3. Add spinach to pan; 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 with garlic-spinach mixture and shredded cheese. Bake at 450° for 4 minutes or until cheese melts and pitas are browned.

SERVES 4 (serving size: 1 pizza)

CALORIES 287; FAT 9.5g (sat 3.5g, mono 3.9g, poly 1.3g); PROTEIN 11g; CARB 42.6g; FIBER 6.2g; CHOL 16mg; IRON 2.6mg; SODIUM 466mg; CALC 118mg

TASTY AND GOOD FOR YOU

WHOLE-WHEAT PITAS

ANTIOXIDANT-RICH FRESH SPINACH

HEART-HEALTHY OLIVE OIL

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