Spinach Salad Pita Pizzettes

It's two for one -- salad and pizza! You'll have a shot at getting the kids to eat their spinach with this yummy recipe.

Servings: 4 small pizzas

Ingredients:

2 tablespoons olive oil
3 garlic cloves, minced
1 teaspoon Dijon-style mustard
4 whole-wheat pita breads
8 thin slices Prosciutto, shredded
1-1/2 cups fresh Mozzarella, sliced very thin
2 tablespoons dried Italian herb mix
8 ounces loose baby spinach, stemmed if needed
1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoon balsamic vinegar
1/4 cup coarsely grated Parmesan cheese

Method:

Preheat the oven to 450 degrees. In a small non-stick skillet, heat the 2 tablespoons olive oil and saut‚ the garlic just for a minute or 2 to wilt. Stir in the mustard. Remove from the heat. Brush the oil/garlic blend onto each of the pita breads. Sprinkle the Prosciutto onto each pita and follow with slices of the Mozzarella cheese. Sprinkle the herb mix over the cheese and bake in the oven for 10 to 12 minutes or until the cheese melts and the pita crisps.

Meanwhile, toss the spinach with the oil, lemon juice and vinegar. Remove the pizzettes from the oven and let rest 3 minutes. Add the spinach to the top of each pita and sprinkle with Parmesan. Serve immediately.

Note: The coated spinach adds a delicious flavor to the ingredients on the pita bread, or serve on the side.

Gail Greco is the food editor of Carefree Cooking; a field editor for Romantic Homes magazine; and a contributor to many other publications.  She has authored more than 15 books on cooking, decorating, and home lifestyle.

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