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
Ingredients
Method
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
%RDI
- Iron 42.0
- Folate 28.0
- Calcium 22.0
- Vitamin A 38.0
- Vitamin C 10.0
