Double Mozzarella and Spinach Pita Pizzas Double Mozzarella and Spinach Pita Pizzas

Image: Jeff Coulson | Food styling: Noah Witenoff | Prop styling: Aurelie Bryce

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.

  • Prep time 15 minutes
  • Total time 25 minutes
  • Portion size 4 servings



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 1/2-inch (1 cm) border uncovered. Top with spinach, shredded mozzarella cheese and buffalo mozzarella cheese. Bake in 425°F (220°C) oven until cheese is bubbly, about 10 minutes.

Nutritional facts Per serving: about

  • Fibre 5 g
  • Sodium 639 mg
  • Sugars 2 g
  • Protein 18 g
  • Calories 356.0
  • Total fat 16 g
  • Potassium 325 mg
  • Cholesterol 38 mg
  • Saturated fat 8 g
  • Total carbohydrate 38 g


  • Iron 42.0
  • Folate 28.0
  • Calcium 22.0
  • Vitamin A 38.0
  • Vitamin C 10.0
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Lunch & Dinner

Double Mozzarella and Spinach Pita Pizzas