Whole Wheat Pita Pizzas With Spinach, Fontina, And Onions – a delicious recipe with olive oil, garlic, red onion, baby spinach, whole wheat pitas, Fontina cheese. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Preheat oven to 450u00b0.
2
Heat 1 teaspoon olive oil in a medium nonstick skillet over medium-high heat. Add garlic and onion; saute 5 minutes or until tender.
3
Add spinach and saute 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 450u00b0 for 4 minutes or until cheese melts and pitas are brown.
5
Serve with: Arugula Salad
6
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7
, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
8
.
225
kcal
Calories
6
g
Fat
36
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3 teaspoons olive oil, divided, 3 garlic cloves, minced, 2 cups vertically sliced red onion, 2 cups bagged baby spinach leaves, and more.
Yes, Whole Wheat Pita Pizzas With Spinach, Fontina, And Onions falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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