This pizza is super easy and thrown together. I whipped up these for a week of lunches while making dinner one night. My recipe makes 5 pizzas. Making little pizzas only took me about 20 minutes, including the baking time! So simple!
wheat pita bread
1 cup tapenade or pesto (I used sundried tomato pesto)
1 cup shredded mozzarella
½ tsp dried oregano
½ tsp dried basil
3 cups baby spinach, chopped
1 cup fetaDirections
Preheat oven to 375 degrees
Top pitas with pesto and dried herbs & salt/pepper.
Layer mozzarella onto the pizza
Add chopped spinach to each pizza and top with feta.
My fridge only had scant amounts of mozzarella and feta leftover so next time I might use more. I used full sandwich sized pitas but think the mini pitas would turn this into a fun appetizer.
I like the freshness and ease of these.