Thursday, August 14, 2008

Easy Mini Spinach and Pesto Pizza



Pizza is all kinds of awesome-ness. I love pizza because it combines my favourite ingredients of cheese and basil and more cheese! This is a quick, easy way to get a pizza ready in 20 minutes flat using Greek pita bread. I took a bit longer to make it because I made my own pesto, but you can use any store bought pesto.

Easy Mini Spinach and Pesto Pizza
About 550 cals per serving (i.e. 2 slices of pizza)

1 Greek-sytle pita
2 tbsp pesto (See recipe below for your own pesto)
1 cup chopped spinach
4 medium sized sun-dried tomatoes
2 tbsp feta cheese
Pinch of chili flakes
Extra virgin olive oil

Soak sun-dried tomatoes until soft. Drain.

Spread top of pita with pesto, scatter spinach and sun-dried tomatoes. Drizzle with extra virgin olive oil and a little bit of pepper. Bake in a 375° oven for 5 minutes. Add feta cheese and bake for an additional 5 minutes until cheese melts and starts browning, sides of pita will turn crispy. Scatter with chili flakes and grated parmesan.

Easy pesto
Chop half cup basil leaves with 1 tbsp pine nuts. Mixed chopped basil and pine nuts with 1 tbsp parmesan and 1 tbsp olive oil. The secret is to use a sharp heavy knife and chop until pine nuts are all crushed. Using a food processor will make the pesto discoloured.

4 comments:

Leslie said...

Yummo..I would have never thought to use the premade shell version! Bravo!!

Sophie said...

This looks great! I love the way you've managed to fit so much spinach on there and the moderate amount of cheese - definitely healthier than a take-away

Iris313 said...

This sounds wonderful.

This says '2 slices' .. are you cutting the pita open and putting 1/2 on each side ... or do you mean putting everything atop an unsplit pita bread and cutting that into 2 wedges?

Amanda said...

Iris313: I meant an unsplit pita bread, and you just divide the whole thing into semi circles - it's a little crunchy, but I love it!