Balsamic Caramelized Onion, Spinach and Goat Cheese Pita Pizzas
Courtesy of CanolaInfo
Servings: 8
Prep Time: 10 Min.
Cook Time: 52 Min.
Prep Time: 10 Min.
Cook Time: 52 Min.
What you need:
* 3 Tbsp. canola oil, divided (45 mL)
* 2 large yellow onions, thinly sliced into half-moons (about 4 c./1 L)
* 1 Tbsp. balsamic vinegar (15 mL)
* 2 c. baby spinach, coarsely chopped (500 mL)
* 1/4 tsp. freshly ground black pepper (1 mL)
* 2 whole wheat pita pockets (about 6-in./15 cm in diameter)
* 2 oz. goat cheese (60 g)
* 2 large yellow onions, thinly sliced into half-moons (about 4 c./1 L)
* 1 Tbsp. balsamic vinegar (15 mL)
* 2 c. baby spinach, coarsely chopped (500 mL)
* 1/4 tsp. freshly ground black pepper (1 mL)
* 2 whole wheat pita pockets (about 6-in./15 cm in diameter)
* 2 oz. goat cheese (60 g)
What to do:
1. In large, non-stick skillet, heat 2 Tbsp (30 mL) canola oil over medium-high heat. Add onions and stir to coat with canola oil. Cover, reduce heat to medium-low and cook for 15 minutes, stirring occasionally. Uncover and continue to cook, stirring occasionally, until onions are deeply golden in color, 30-40 minutes more. Stir in balsamic vinegar and mix until combined.
2. Increase heat to medium, stir spinach and pepper into onion mixture and cook until spinach is just barely wilted, about 30 seconds to 1 minute. Remove from heat. Onion-spinach mixture can be made up to two days ahead and stored in airtight container in refrigerator.
3. Preheat oven to 400°F (200°C). Carefully slice pita in half to form two circles each. Place pita circles on baking sheet and brush up-facing side with remaining tablespoon (15 mL) canola oil. Spread about 1/4 cup (60 mL) onion-spinach mixture onto each pita round, leaving about 1/2 inch (1.25 cm) around edges as crust. Distribute goat cheese in small dollops among pizzas.
4. Bake until pitas are browned on edges and cheese is melted, about 6 minutes.
5. Cut each pizza into 8 wedges and serve immediately.
* Recipe courtesy of Ellie Krieger, MS RD and CanolaInfo.
2. Increase heat to medium, stir spinach and pepper into onion mixture and cook until spinach is just barely wilted, about 30 seconds to 1 minute. Remove from heat. Onion-spinach mixture can be made up to two days ahead and stored in airtight container in refrigerator.
3. Preheat oven to 400°F (200°C). Carefully slice pita in half to form two circles each. Place pita circles on baking sheet and brush up-facing side with remaining tablespoon (15 mL) canola oil. Spread about 1/4 cup (60 mL) onion-spinach mixture onto each pita round, leaving about 1/2 inch (1.25 cm) around edges as crust. Distribute goat cheese in small dollops among pizzas.
4. Bake until pitas are browned on edges and cheese is melted, about 6 minutes.
5. Cut each pizza into 8 wedges and serve immediately.
* Recipe courtesy of Ellie Krieger, MS RD and CanolaInfo.
Nutritional information:
Calories: 130; Total Fat: 7g; Saturated Fat: 1g; Cholesterol: 5mg; Total Carbs: 12g; Fiber: 2g; Protein: 3g; Sodium: 125mg;