This picture just barely shows how I made two larger individual pizzas and one smaller one for my toddler. Things are often very Goldilocks-esque at our house!
But back to the point...these pizzas were great, and I'm proud to say that they are quite healthy. I think the secret to a healthier pizza is threefold: load it up with veggies, try a whole wheat crust (the fiber will fill you up faster), and use less, but more flavorful, cheese. If you need something heartier, then simply increase the cheese and consider adding some pine nuts. You can't go wrong either way.
Makes 2 small, lunch-sized portions
- 1 tsp. oil
- 1/4 tsp. red pepper flakes
- 1/2 tsp. Dried oregano
- 1 large garlic clove, minced
- 3 oz. sliced mushrooms, cremini are best (approximately 1/3 of a pre-sliced package)
- 4 oz. baby spinach, coarsely chopped
- 2 whole wheat pita rounds
- 1/4-1/2 cup tomato sauce
- 1/3 cup shredded mozzarella
- 3 Tbsp. crumbled feta
Heat the oil in a medium skillet over medium heat. Add the red pepper flakes, oregano, and garlic, then saute 1 minute. Add the mushroom and saute for about 4 minutes, or until softened. Add the spinach, cover, and continue to cook until the spinach has wilted down.
Meanwhile, prepare your pizzas by spreading a spoonful (or two) of tomato sauce on each pita round. Then sprinkle with mozzarella, dividing it between the 2 pizzas. Once the veggies are done, spread them on top of the pizza. Top with the feta.
Place the pizzas on a baking sheet and broil for approximately 5 minutes, or until the feta is just starting to brown.
Wishing you a green-filled St. Patrick's Day tomorrow!