Spinach And Pepper Pita Pizzas Recipes

Steps:

• In a small bowl, toss the spinach, oil and Italian seasoning. Place crust on an ungreased 12-in. pizza pan. Arrange spinach mixture over crust to within 1/2 in. of edge. Place tomatoes on top; sprinkle with the cheeses, olives and onion., Bake at 450° for 10-15 minutes or until cheese is melted and edges are lightly browned.

Steps:

• Heat broiler, with rack set 4 inches from heat. Line a large baking sheet with aluminum foil; arrange pita halves on sheet, cut side up.
• In a small bowl, combine ricotta, oregano, and garlic; season with salt and pepper. Dividing evenly, spread ricotta mixture on pitas, and top with spinach and bocconcini. Season with salt and pepper.
• Broil until cheese is melted and starts to brown, 4 to 6 minutes, rotating sheet from front to back halfway through baking. Serve immediately.

Steps:

• Heat oven to 190C/170C fan/gas 5. Line a 20cm sandwich tin with a single sheet of baking parchment if your tin has a loose bottom.
• Beat the eggs in a large bowl with the cottage cheese, garlic, half the Parmesan, the spinach, peppers, nutmeg and some black pepper. Tip into the tin, top with the tomatoes and sprinkle with the remaining Parmesan. Bake for 40 mins until set all the way through and starting to puff up. Cut into wedges and serve hot or cold. Will keep for 3-4 days in the fridge.

Steps:

• Brush pitas with 1 tablespoon oil. Place on a baking sheet. Broil 4 in. from the heat for 2 minutes. , Meanwhile, in a bowl, combine the olives, vinegar, garlic, oregano, basil, pepper and remaining oil. Spread over pitas; top with spinach, feta cheese, tomato and Parmesan cheese. Broil 3 minutes longer or until cheese is melted.

Steps:

• Preheat the broiler.
• In a small bowl, stir together the tomato sauce, 1/2 teaspoon oregano, and sugar.
• To assemble, place 2 pita halves in the center of a large baking sheet. Place the remaining 2 pita halves on another baking sheet. Spread 2 tablespoons sauce on each pita half. Sprinkle with the mozzarella, top with the bell pepper and mushrooms, and sprinkle with the remaining 1 teaspoon oregano.
• Broil half the pizzas 3 to 4 inches from the heat for 2 to 3 minutes, or until the mozzarella melts and the edges begin to brown. Transfer to plates. Repeat with the remaining pizzas.
• (Per Serving)
• Calories: 159
• Total Fat: 3.5g
• Saturated: 1.0g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 0.5g
• Cholesterol: 10mg
• Sodium: 365mg
• Carbohydrates: 22g
• Fiber: 4g
• Sugars: 3g
• Protein: 11g
• Dietary Exchanges
• 1 Starch
• 1 Vegetable
• 1 Lean Meat

Steps:

• Pitas -- Brush with a little olive oil, salt and pepper on each pita. Lightly toast in a 400 degree oven until slightly brown.
• Top -- Top with hummus, then your favorite toppings. I like olives, baby spinach, tomatoes, feta, a little black pepper and some Italian seasoning. But NOTE -- you can add any of your favorite toppings.
• If you add onions, mushrooms, peppers, zucchini, artichokes, etc., I pan saute lightly first so they are pre-cooked before adding to the pizza. The pizzas are only cooked a few minutes so just have everything ready.
• Bake -- Another 5 minutes in the oven, just to heat everything up and soften the cheese.
• Finish -- Mix the balsamic vinegar and olive oil and just simply drizzle over the top after it comes out of the oven. Perfect finishing touch. Just cut in Pizza slices and serve. I like to use my pizza cutter and 6 slices per pita.
• ENJOY a very simple inexpensive quick appetizer.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Spread tomato pesto onto one side of each pita bread and place them pesto-side up on a baking sheet. Top pitas with tomatoes, spinach, mushrooms, feta cheese, and Parmesan cheese; drizzle with olive oil and season with pepper.
• Bake in the preheated oven until pita breads are crisp, about 12 minutes. Cut pitas into quarters.