These 3-cheese Spinach & Sun-Dried Tomato Pita Pizzas are a fun and simple weeknight dinner, with a balanced blend of both rich and fresh flavors. The spinach is cooked with olive oil and lemon, then all of the toppings are simply layered and baked!
A similar topping combo would work fabulously on traditional pizza dough as well if you’re looking for pizza night inspiration. I love shortcut “pita pizzas” because they’re so straightforward and easily customizable; Everyone can tweak their toppings just so for different flavor preferences!
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RECIPE NOTES:
Servings: This recipe makes 4 small pita pizzas. 1 is usually enough per person, but it does depend on hunger, so I say “2-4” servings!
Pita Size & Ingredient Ratios: Should you be working with pita breads of a different size or thickness, these toppings are designed to be customizable to taste! You can easily add more or less of any/all of the ingredients based on your supplies and personal taste.
Kitchen Equipment:
- Garlic Press
- 1 Pan
- 2 Baking Sheets
Servings: 4 Pita Pizzas ~ Serves 2-4
Ingredients:
- 1 Teaspoon Extra Virgin Olive Oil, plus extra for drizzling
- 1 Clove Garlic, pressed/minced
- 3 oz Baby Spinach
- 1/2 Teaspoon Fresh Lemon Juice
- 4 3 oz. Pita Breads
- 4 1 oz Slices Mozzarella Cheese, torn up
- 4 Packed Tablespoons Finely Grated Fontina Cheese
- 1/2 Cup Feta Cheese Crumbles
- Red Pepper Flakes, to taste
- Sun-Dried Tomato Halves, roughly 5 halves per pita
Directions:
COOK THE SPINACH
In a pan on low-medium heat, heat up the olive oil and garlic until the garlic is lightly sizzling
Add the spinach and cook until wilted, stirring consistently
Once fully wilted, turn off heat, stir in the lemon juice, and set aside
ASSEMBLE & BAKE
Preheat the oven to 400º
Line 2 baking sheets with parchment paper and place 2 pitas on each one
Add 1 torn up Mozzarella slice to each pita
Add 1 packed Tbsp of Fontina to each pita
Sprinkle a pinch of red pepper flakes onto each pita to taste
Evenly distribute the cooked spinach across the 4 pitas
Add the Feta, approximately 2 Tbsp per pita
Evenly distribute the sun-dried tomato halves onto each pita
Lightly drizzle the exposed edges of the pitas with olive oil
Bake for 12-13 minutes, or until the cheeses have melted and lightly browned
Once the pitas have been removed from the oven, let them cool on the baking sheets for a couple of minutes
Enjoy while warm from the oven!