Balsamic Caramelized Onion, Spinach and Goat Cheese Pita Pizzas
INGRÉDIENTS
- 3 Tbsp canola oil, divided 45 mL
- 2 large yellow onions, thinly sliced into half-moons (about 4 cups/1 L)
- 1 Tbsp balsamic vinegar 15 mL
- 2 cups baby spinach, coarsely chopped 500 mL
- 1/4 tsp freshly ground black pepper 1 mL
- 2 whole wheat pita pockets (about 6 inches/15 cm in diameter)
- 2 oz goat cheese 60 g
PRÉPARATION
- 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.
RENDEMENT
8 servings (4 pizzas)
PORTION
4 wedges
VALEUR NUTRITIVE
Per Serving
| Calories | 130 |
| Lipides | 7.5 g |
| Gras saturés | 1.5 g |
| Cholestérol | 5 mg |
| Glucides | 12 g |
| Fibres | 2 g |
| Protéines | 3 g |
| Sodium | 125 mg |
