Tuesday, February 16

• Recipe of the Week 2/15

2 For 1 Thin Crust White Pizza
Ingredients
* 1 Whole Wheat Pita Pocket, cut through center into 2 mini pizzas
* 2 Handfuls of Baby Portabella Mushrooms, sliced
* 1 Handful Cascadian Farm Organic Cut Spinach
* 2 Large Pinches of Parmigiano Reggiano Cheese, grated
* 1 tbs. Extra Virgin Olive Oil
* 2 tbs. Ricotta Cheese Part-Skim
* Dash Crushed Rosemary
* Dash Rubbed Sage
* Dash Ground Pepper

*Ingredients listed are to be split between 2 mini pizzas. Spices can be used freely.

Directions
Preheat oven to 450°F. Place your pita pockets on a baking sheet smooth side up. Brush a tiny bit of olive oil onto the tops. Use your fingers if you don't have a baking brush! Take the remaining olive oil and toss with mushrooms in a small bowl. Now go back to your pita pockets and cover tops with cheeses and spices. Place mushrooms and/or spinach on your 'mini pizzas.' If opting for spinach be sure to squeeze any excess water out first before topping. Bake for approximately 10 minutes. Watch CAREFULLY that they don't burn because they will cook quick!

The Meal
Enjoy TWO mini pizzas for the calories in ONE! Seriously can it get any better than this?! I think not :) Dessert? Skinny Cow ice cream of course!