Pizza with Spinach, Fontina and Onions

Today's lunch was a "make it work" scenario. The bread we were planning to use for our paninis had gone bad so we had to think of what we had in the house. Luckily we always like to keep a pizza crust and onions on hand. We had left over fontina from paninis earlier this week and we usually use spinach for some recipe or another so we had a cup of that left. We had to add some arugula to the spinach to make it go farther but it tasted good. This recipe is supposed to be made on pitas but we usually do it on a thin pizza crust instead. It's nice to be able to make something quick and easy without planning. In the old days we would've just run to Little Ceasers or something of the like but now we try to be prepared for times like this. 4 out of 5 stars.

Recipe from Cooking Light

Ingredients

• 3 teaspoons olive oil divided
• 3 garlic cloves minced
• 2 cups vertically sliced red onion
• 2 cups bagged baby spinach leaves
• 4 (7-inch) whole wheat pitas
• 1/4 cup (2 ounces) shredded Fontina cheese

Directions

1. Preheat oven to 450.
2. Heat 1 teaspoon olive oil in a medium nonstick skillet over medium-high heat. Add garlic and onion; saute 5 minutes or until tender.
3. Add spinach and saute 2 minutes or just until spinach begins to wilt. Remove from heat.
4. Place pitas on a large baking sheet; brush with remaining 2 teaspoons olive oil. Top pitas evenly with garlic-spinach mixture and cheese. Bake at 450 for 4 minutes or until cheese melts and pitas are brown.
5. Serve with: Arugula Salad

Amount Per Serving

Calories: 287

Fat: 9.5g

Cholesterol: 16mg

Sodium: 466mg

Carbohydrate: 42.6g

Fiber: 6.2g

Protein: 11g