Mini Spinach and Cheese Pizzas |
|
 |
Prep Time: 15 Minutes Cook Time: 6 Minutes |
Ready In: 21 Minutes Servings: 4 |
|
Bocconcini are bite-size morsels of fresh mozzarella. They are usually packed in water or whey for freshness. For lower-fat content, choose part-skim ricotta, it has comparable creaminess to the whole-fat but has fewer calories and less fat!! Also, use whole-wheat pitas - which are fiber-rich and just as tasty. Ingredients:
4 mini whole wheat pita bread, split (3 inches each) |
1/2 cup part-skim ricotta cheese |
1/2 teaspoon dried oregano |
1 garlic clove, pushed through a garlic press |
crushed red pepper flakes (optional) |
kosher salt & freshly ground black pepper |
10 ounces frozen chopped spinach, thawed and squeezed dry (use paper towels to help drain & dry) |
1/2 pint bocconcini, halved (about 20 balls) |
Directions:
1. Heat broiler, with rack set 4 inches from heat.
2. Line a large baking sheet with aluminum foil; arrange pita halves on sheet, cut side up.
3. In a small bowl, combine ricotta, oregano, crushed red pepper flakes, and garlic; season with salt and pepper.
4. Dividing evenly, spread ricotta mixture on pitas, and top with spinach and bocconcini.
5. Season with salt and pepper
6. Broil until cheese is melted and starts to brown, 4 to 6 minutes, rotating sheet from front to back halfway through baking.
7. Serve immediately.
|
|