Tasty and low in calories, these little pizzas are super easy and could serve as a snack, appetizer or serve with a salad for any light meal.

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Ingredients:

Mini Pita Pocket Bread

Fresh Spinach

Roasted Red Peppers (packed in oil)

Kalamata Olives (pitted)

Manchego Cheese

Preheat oven to 425.  Line baking pan with parchment. Lay pitas on parchment in pan at least 2″ apart.

Chop spinach to about 1/2″ slices. Place about 1/4 cup chopped spinach on top of pita, some will fall off but don’t worry, the cheese will hold it all together in the end.

Slice roasted red pepper into thin strips.  Lay 2-4 slices of pepper across spinach on pitas.

Half kalamata olives and place on top of the spinach and pepper on the pitas.

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Finely grate cheese.  I used a 4 month aged Manchego from Spain, it’s delicious! Make it easy on yourself and use a flat grater, these things are great. If you don’t have a flat hand grater I highly recommend you get one as they can be used for chocolate, zesting, etc!

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Once the cheese is grated, place about 2 tablespoons on top of each layered pita. It seams like a lot but the cheese is fluffy and it will melt down nicely and hold all the ingredients on the pita.

Place in the preheated to 425 oven.

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Bake for 10 minutes until cheese is melted and just starting to brown.

Serve immediately and enjoy!

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If you want to serve these with a salad as shown in the first picture above continue with the following:

green or red leaf lettuce

diced tomato

parmigiano-reggiano

Extra virgin olive oil

Balsamic vinaigrette

For Balsamic vinaigrette:

In an air tight glass container combine 1/4 cup balsamic vinegar with 1 cup extra virgin olive oil. Add 1 tablespoon kosher salt. Add 1 teaspoon granulated sugar.  Add fresh ground pepper to taste. Seal container and shake vigorously.

Place greens on plate.  Top with tomatoes.  Drizzle with Balsamic Vinaigrette.  Shave cheese from block of parmigiano-reggiano (easiest way to do this is with a Y-peeler). Drizzle with extra virgin olive oil.

Serve and enjoy!

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