Pita Pizza with Greens
Last weekend when I went to the farmers' market I found a commotion at my favorite stand. They were handing out plastic bags that, for , you could fill with their produce. It was late in the day and they wanted to clear out their stock before wrapping up. Now before you start thinking is not really that cheap, check out what I bought: about 10 medium potatoes, a pint of green beans, a pint of sugar snap peas, beets with their tops, half a dozen red onions, 2 heads of broccoli and 3 medium zucchini. By most measures a good haul.
I'm taking another opportunity to plead with you to please, please eat some greens. I brought home tons of greens, cooked them up as in [link href="http://dailywd.womansday.com/blog/2009/06/dinner-diary-knifeandfork-beet-greens.html" link_updater_label="external" target="_blank"]this recipe and used them all week. I tossed them with goat cheese and pasta, layered them on bread with cheese, used them as a bed for poached eggs. And, as you can see, I topped a pita with them and called it a pizza.
It was my kind-of-thick homemade pita, but any flatbread would do. I simply split the pita in half horizontally, spread on some marinara, layered on the cooked greens and topped with mozzarella. I used leftover sliced bratwurst and caramelized onions for another pizza, which I topped with Cheddar instead. Due to a mess in my oven, I toasted these in the toaster oven, which worked like a charm at 400 degrees for about 5 minutes.
Any greens would work: spinach, kale, chard.
Video: Healthy Meal Recipe #1: Chicken, Broccoli & Onion Pita Pizza w/ Mixed Baby Greens
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