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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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This is a lunch favorite with salad and fruit, notes Linda Lacek, Winter Park, Florida. Pita bread forms the quick crust for her petite pizzas. Ingredients:
2 whole pita breads (6 inches) |
1 teaspoon olive oil, divided |
4 cups torn fresh spinach |
2 tablespoons chopped green onion |
1 teaspoon minced fresh dill |
4 tomato slices, halved |
1/2 cup crumbled feta cheese |
1/4 to 1/2 cup shredded part-skim mozzarella cheese |
1/8 teaspoon dried oregano |
1/8 teaspoon pepper |
Directions:
1. Place pita breads on a baking sheet. Brush each with 1/4 teaspoon oil. Broil 6 in. from the heat for 1-2 minutes or until lightly browned. Turn pitas over; brush with remaining oil. Broil 1-2 minutes longer.
2. In a microwave-safe dish, microwave spinach on high for 1 to 1-1/2 minutes or until wilted; drain well. Stir in onion and dill.
3. Top the pitas with tomatoes, spinach mixture and cheeses. Sprinkle with oregano and pepper. Bake at 450° for 7-9 minutes or until cheese is lightly browned. Yield: 2 servings.
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