I don’t know if you can tell that I love personal sized pizzas. Having three teenagers might help, and that fact that they freeze really well, so I am always motivated to try out new combinations of ingredients for the crusts and toppings. I’m always looking to reduce the calories and increase the vegetables for my sake without losing flavor. Simplicity is also popular with me, and one of the best things about this version is how a whole wheat pita wheel makes a great crust.
Ingredients:
4 pita bread -- whole wheels
10 oz(s) frozen spinach -- defrosted
1 cup(s) ricotta cheese
2 garlic clove(s) -- crushed
1 tsp dried basil
1/2 tsp oregano
1 zucchini(s) -- medium, diced under 1/2", thin
1 red bell pepper -- thin. 1" strips
1/2 red onion -- thinly sliced
1/2 cup(s) spaghetti sauce
1 cup(s) mozzarella cheese -- shredded
Directions
Prep Work: Cut up zucchini, bell pepper and onion; store together. Shred cheese if needed.
1. Preheat oven to 400 degrees. Arrange pita wheels on a baking sheet and set aside.
2. Squeeze moisture out of spinach and chop fine. Place in medium sized bowl and add ricotta cheese, garlic, basil, oregano and 1/2 tsp. salt (for 4 pizzas).
3. Heat cooking oil in a skillet and add the vegetables. Saute for approx. 4 min., or until crisp tender.
4. To assemble pizzas, spread a few tablespoons of spinach mixture, then a layer of spaghetti sauce, followed by vegetables and mozzarella cheese. Bake until cheese is melted, approx. 10 min.
Serving Suggestion: Sprinkle some feta cheese or salt on pizzas before serving to bring out more flavor. Serve with Asparagus Guacamole and chips or vegetables, and try spreading some of this dip on top of the pizzas too- Yum!
MEAL EXTENDER: Smash or blend 1 can of drained pinto beans. Mix in some salt, and then steak seasoning, taco seasoning, or cumin to taste. Heat tortillas in medium/low dry skillet, place shredded cheese in center of tortilla followed by beans and topped with Asparagus Guacamole. Fold both edges in, then wrap two remaining sides to make a “bundle”. Cool and wrap in tin foil for a great lunch.
(adapted from Weight Watchers “Simply the Best- Spinach-Veggie Pizza”)