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Wednesday, January 7, 2009

Newfangled Pizza: Recipe

I had a vision at the grocery store this week that I could create a new pizza using pita bread. I imagined it would be a white pizza with spianch. Here it is. It worked! It was really good and if you like olives, I strongly urge you to use them for this. They provide that tangy flavor burst so it makes you feel as though you're eating something almost not-good-for you.

Pita Pizza with Spinach, Ricotta and Olives
1 Pkg. 6 large pita breads
12 Tbsp. low-fat ricotta cheese
12 Tbsp. low-fat shredded mozzarella cheese
3/4 cup frozen spinach - cooked and drained per box directions
1/2 cup pitted Kalamata olives, quartered
1 Tbsp. dried oregano

Preheat oven to 350. On a baking pan, spread out all six pita breads. Spread an equal amount of spinach over each pita bread and cover with two tablespoons of ricotta per pita. Cover with two tablespoons of shredded cheese and top with olives and a shake of oregano. Bake 18-20 minutes.

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