Pita pizza is a staple in my solid foods menu. I can’t imagine my life without it. Everyone’s tolerance for spices and all things savory is different. There have been days that the thought of salt and pepper let alone garlic or Italian seasoning has seemed impossible. Bland or savory this is a meal that adheres to GP dietary recommendations and is good enough to share with non-GP friends and family.
Three Cheese and Spinach Pita Pizza
1 white pita split carefully with kitchen scissors (save the other half for later)
Strained pizza sauce, pasta sauce or tomato sauce (your choice-tomato sauce has no added spices if that is an issue)
Seasoning (optional – I use Penzey’s Sandwich sprinkle available @ http://www.penzeys.com)
Frozen chopped spinach – defrosted, drained and excess water squeezed out. If necessary, cut further with scissors or pulse in a food processor to break up any large pieces or fibers.
1/4 Cup fat free cottage cheese
1 oz fat free shredded mozzarella cheese
Fat free sprinkle cheese
Preheat oven to 400 degrees. Toast pita while the oven is preheating-watching carefully to avoid burning. Pita should be toasted nicely as oven comes to temperature. Remove pita and spread with tomato sauce. Sprinkle with seasoning, if using, then top with spinach, dollops of cottage cheese, shredded mozzarella and a shake of sprinkle cheese. Return to oven and bake until cheese is melted and toppings are heated through. Makes one serving.