Ingredients
2 wheat pocketless pitas
2 tsp extra virgin olive oil
1 tsp chopped garlic
1/2 tsp basil flakes
pinch of salt
1/4 C low fat ricotta cheese
1/4 c low fat mozzerella cheese
thin sliced onion
1/4 c spinach chopped and squeezed
Preparation
preheat oven and pizza brick to 400 degrees
Combine EVOO, salt, garlic and basil. Brush onto pita. in the same bowl add ricotta and spinich stir well and set aside. Place onion on top of pita and bake for 8 minutes or until onion is tender.Remove from oven and top each with equal parts of spinach mixture. Sprinkle mozzerella cheese and bake for about 5 minutes or until cheese is golden.
