Mike Garten
Instead of reducing tomatoes into sauce, this recipe serves them fresh alongside your pizza, offering way more vitamin C than their cooked counterparts.
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Cal/Serv: 314
Yields: 4 servings
Total Time: 0 hours 20 mins
pitas, split in half horizontally
cloves garlic, finely grated
olive oil
red pepper flakes
Kosher salt
large tomatoes, cut into chunks
small bunch spinach, thick stems discarded
very thinly sliced provolone, torn
feta, crumbled
- Place pitas, cut sides down, on a foil-lined baking sheet. Bake at 450°F until golden brown and crisp, 5 to 6 minutes. Flip over so cut sides are facing up.
- Meanwhile, combine garlic, olive oil, red pepper flakes, and salt.
- Transfer 1 tbsp. of oil mixture to a second bowl and toss with tomatoes. Let sit until ready to serve.
- Toss spinach in remaining oil mixture to coat. Divide spinach, provolone, feta among pitas. Bake until cheese melts, 5 minutes. Serve hot with tomato salad.
NUTRITION (per serving): 314 cal, 12 g pro, 23 g carb, 3 g fiber, 2.5 g sugars (0 g added sugars), 19.5 g fat (7.5 g sat fat), 27 mg chol
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September 17, 2020 at 02:21AM
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Spinach and Cheese Pita Pizzas With Tomato Salad Recipe - Prevention.com
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