(Appetite for Conversation)
In this edition of Meatless Monday, artichoke hearts and fresh baby spinach top a whole wheat pita round coated with pesto. These pita pizzas quick to prepare and can be made in your toaster oven. This recipe comes from Jen of Appetite for Conversation.
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Prep Time:
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Servings: 1
Ingredients:
1/2 cup well-packed basil leaves
1/6 cup extra virgin olive oil
1 Garlic clove, minced
1/8 teaspoon black pepper, freshly ground
1/8 cup parmesan cheese, grated
1 Round piece whole wheat pita bread
1 tablespoon pesto
1/2 cup fresh baby spinach, washed
1/2 cup artichoke hearts, coarsely chopped
1/4 cup part-skim mozzarella, shredded
1 tablespoon parmesan cheese, shredded
Freshly ground black pepper, to taste
Preparation:
Place the basil, olive oil, garlic, black pepper and Parmesan together in a food processor. Process until smooth and set aside.
Spread the pesto on the pita bread round. Save the leftover pesto in the refrigerator and use as a spread or dip.
Top the pesto pita with the spinach, artichoke hearts, mozzarella and parmesan. Season with black pepper.
Place the pita pizza into a toaster oven or under a preheated broiler for about 5 minutes, or until the cheese is melted and the artichoke hearts begin to turn golden brown.
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