Happy 2013, everyone! Did you guys eat as much over the holidays as I did? Man, it was ridiculous. Between all the parties and family dinners and weddings, I am stuffed to the gills with good food. Cookies, cake, fudge, roasts, steaks, biscuits, pies, potatoes, pasta…the list just went on and on. Everything was fabulously delicious, of course, but there is such a thing as too much of a good thing, and I’m ready to go back to lighter fare. Like this yummy, low-cal spinach and mushroom pita pizza, for example.
How did this recipe come about? Well, a few weeks ago, the folks at Sistema Organa sent me a complimentary bottle of organic, extra virgin olive oil and a package of dried oyster mushrooms to sample. When they arrived, I was pretty excited to cook with them, but between Hurricane Sandy, work, poor winter lighting, and the holidays, I never had a chance to do it. But, with all my healthy-eating resolutions back in force, and lighter meals on my mind, I figured the new year was the perfect time to finally put these ingredients to use.
So, I brushed a pita round with a light coating of the robust Extra Virgin Olive Oil, topped it with chopped, sauteed oyster mushrooms and spinach, dotted the whole thing with tangy, creamy goat cheese bits, and stuck everything in the oven. After just 8 minutes, the pita was nice and crispy, and the toppings were hot and melt-y. Each crisp bite was full of good, mushroom-y flavor, satisfying goat cheese tang, and the smooth fruity, peppery olive notes of the EVOO. Now that I think about it, this was almost more like a flatbread than a pizza. Whatever. But, no matter what you call it, it’s good! And, at less than 300 calories, it’s a low cal treat I can really get behind.
Spinach & Mushroom Pita Pizza
- 1 6-1/2 inch whole wheat pita round
- 2 cups spinach
- 1 cup mushrooms, chopped (Oyster, portabello…whatever you want. If you can’t find the fresh stuff in stores, dried mushrooms like the ones I used are an easy alternative. Just steep them boiling water to rehydrate, drain, chop, and cook!)
- 1 tbsp crumbled goat cheese
- 1/2 tbsp extra virgin olive oil
- 1 tsp minced garlic
- Preheat oven to 450 degrees.
- Brush olive oil over the top of your pita bread. Set aside.
- Spray a pan with a light coat of cooking spray. Add minced garlic and cook on medium heat until fragrant.
- Add spinach and chopped mushrooms, and cook until spinach is wilted and mushrooms are soft/brown. Season with salt/pepper to taste.
- Spoon spinach/mushroom mixture over your pita bread.
- Sprinkle goat cheese crumbles all over.
- Bake for 8 minutes, or until pita is brown around the edges and crispy.
- Cool, slice, and serve!