Double Mozzarella and Spinach Pita Pizzas
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.