Dou­ble Moz­zarella and Spinach Pita Piz­zas

Canadian Living - Quick & Easy - - SAUCES & STOCKS -

Hands-on time: 15 min­utes To­tal time: 25 min­utes Makes: 4 serv­ings

Store-bought whole wheat pitas make quick and easy pizza crusts, per­fect for time-pressed week­night meals. If your kids don’t like spinach, top the piz­zas with diced sweet red pep­per or their favourite veg­gies.

2 tsp olive oil 4 cups packed baby spinach pinch salt ½ cup bot­tled strained toma­toes (pas­sata) 2 cloves gar­lic, finely grated or pressed 1 tsp Ital­ian herb sea­son­ing pinch pep­per 4 whole wheat pita pock­ets (6 inches/15 cm) 1 cup shred­ded part-skim moz­zarella cheese 125 g fresh buf­falo moz­zarella cheese, torn in bite-size pieces and pat­ted dry

In non­stick skil­let, heat oil over medium heat; cook spinach with salt, stir­ring, un­til wilted, 2 to 3 min­utes. Set aside un­til cool enough to han­dle. Squeeze ex­cess liq­uid from spinach; coarsely chop and set aside. In bowl, com­bine strained toma­toes, gar­lic, Ital­ian sea­son­ing and pep­per. Ar­range pitas on 2 bak­ing sheets. Spread tomato mix­ture over top of pitas, leav­ing ½-inch (1 cm) bor­der un­cov­ered. Top with spinach, shred­ded moz­zarella and buf­falo moz­zarella. Bake in 425°F (220°C) oven un­til moz­zarella is bub­bly, about 10 min­utes.

PER SERV­ING: about 356 cal, 18 g pro, 16 g to­tal fat (8 g sat. fat), 38 g carb (5 g di­etary fi­bre, 2 g sugar), 38 mg chol, 639 mg sodium, 325 mg potas­sium. % RDI: 22% cal­cium, 42% iron, 38% vit A, 10% vit C, 28% fo­late.

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