Okay, folks, I think I might have a pita addiction problem–I love the whole-wheat variety the way Imelda Marcos loves shoes. But dang it, pitas are just so handy to have in the kitchen! I threw together a mini spinach pizza yesterday for a quick lunch and thought it was one of the tastiest things I’ve ever made. (Which was a rather humbling notion when I thought of the hours and hours I’ve been known to spend on dishes like Moroccan bastillas and made-from-scratch cinnamon rolls.)
You might just want to try this for lunch some time soon:
Cut a whole-wheat pita in half so that you have two rounds. Top with:
Diced tomatoes (can be fresh or canned) or tomato sauce
Baby spinach leaves
Grated Parmesan
Freshly-ground black pepper
Bake at 350 for 15 minutes to get a nice crispy brown pita and a bit of a golden hue on the cheese.
Enjoy!
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