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Margherita Pita Pizza with Spinach & Tomato Salad.

  • 1 (5 oz) pkg
    baby spinach
  • 1 small pkg
    fresh basil
  • 4 cloves
  • 1 (8 oz) block
    mozzarella cheese
  • 4
  • 4
    whole grain pitas
    black pepper
    Dijon mustard
    extra virgin olive oil
    red wine vinegar
  • 1
    Preheat oven to 400°F.
  • 2
    Peel and mince garlic. In a small bowl, mix together garlic and oil.
    4 cloves garlic
    2 tbsp extra virgin olive oil
  • 3
    Wash and dry tomatoes and basil. Slice two tomatoes into rounds and the other two into wedges. Pick basil leaves off the stems; discard the stems.
    4 tomatoes
    1 small pkg fresh basil
  • 4
    Grate 2 cups of mozzarella.
    1 (8 oz) block mozzarella cheese
  • 5
    Place pitas on a flat surface. Spoon olive oil and garlic mixture over top, add tomato slices (save the wedges for the salad), and sprinkle with mozzarella.
    4 whole grain pita breads
  • 6
    Place in the oven, directly on the rack, and bake until cheese melts and crust is crispy, 8-10 minutes. Then add basil leaves and broil until cheese begins to brown, 1-2 minutes.
  • 7
    In a large bowl, prepare salad dressing by whisking together oil, vinegar, Dijon, salt, and pepper.
    3 tbsp extra virgin olive oil
    1 tbsp red wine vinegar
    ¼ tsp Dijon mustard
    ⅛ tsp salt
    ⅛ tsp black pepper
  • 8
    Wash and dry baby spinach. Add spinach and remaining tomatoes to bowl with dressing and toss.
    1 (5 oz) pkg baby spinach
  • 9
    To serve, place pizza wedges on a plate and have with salad on the side. Enjoy!