Courtesy of CanolaInfo
8Servings•10 Min.Prep Time•52 Min.Cook Time•
原料：
- 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)
说明：
- 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.
- 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.
- 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.
- Bake until pitas are browned on edges and cheese is melted, about 6 minutes.
- Cut each pizza into 8 wedges and serve immediately.
- Recipe courtesy of Ellie Krieger, MS RD and CanolaInfo.
营养：
| 成分 | 数值 |
|---|
| Calories | 130 |
| Total Fat | 7g |
| Saturated Fat | 1g |
| Cholesterol | 5mg |
| Total Carbs | 12g |
| Fiber | 2g |
| Protein | 3g |
| Sodium | 125mg |
