Monday, July 27, 2009


mini spinach and cheese pizzas

- 4 whole wheat (3") pitas, split
- 1/2 cup part skim ricotta cheese
- 1/2 tsp dried oregano
- 1 garlic clove (crushed/minced using a garlic press)
- coarse salt and ground black pepper
- 10 oz frozen chopped spinach, thawed and squeezed dry
- 1/2 pint bocconcini (about 20 small mozzarella balls), halved

Heat broiler, with rack set 4 inches from heat. Line a large baking sheet with aluminum foil; arrange pita halves on sheet, cut side up. In a small bowl, combine ricotta, oregano and garlic; season with s&p. Divide evenly, spread ricotta mixture on pitas, and top with spinach and bocconcini. Broil until cheese is melted and starts to brown, 4-6 minutes, rotating sheet from front to back halfway through baking. Serve immediately.

Recipe from Everyday Food.

No comments: