As I have mentioned before, we plan pizzas often in our meal plan to avoid craving pizza delivered to our door. This pizza is also a delicious & guilt-free option. I used a whole wheat pita round and it did not compromise the taste at all. This combination of mozzarella, spinach, and roasted tomatoes is nothing new, but this recipe added a few things that really amped up the flavors. The spinach is tossed in lemon juice and olive oil which tastes so great against the roasted tomatoes. You don’t need a sauce for this flatbread and you won’t miss it!
Source: Adapted from, A Taste of Home Cooking
8 Roma Tomatoes, cut into halves
Salt and Pepper
Thyme Sprigs, about 12
4 cups of Baby Spinach, coarsely chopped
3 tablespoons of Olive Oil
3 tablespoons of Lemon Juice
1/2 teaspoon of Salt
1/2 teaspoon of Pepper
4 tablespoons of Butter, softened
4 Flatbread Pita Rounds
8 oz. of Mozzarella, sliced
First, pre-heat your oven to 400 degrees. Place the tomato halves, cut side up, on a baking sheet lined with aluminum foil. Drizzle with a few tablespoons of olive oil and coat liberally with salt and pepper and sprinkle the thyme sprigs on top. Bake for 35-40 minutes. Remove from oven and let cool.
Now, in a small bowl mix the spinach, olive oil, lemon juice, salt, and pepper.
Next, pre-heat a grill pan to medium heat. Spread both sides of the pita with 1/2 tablespoon of butter on each side. When the pan is hot, place a pita round in the pan, let cook for two minutes or until golden, flip, and top with mozzarella slices and 4 tomato halves. Cover the pan and let cook for two more minutes. Remove from pan and place on a plate covered in aluminum until you are done cooking the rest of your pita rounds. Top with 1 cup of spinach per pita and cut into four pieces.
The Barbee Housewife