Ingredients:

  • 2 (6 inch) whole wheat pita breads
  • 1/2 cup low-sodium marinara
  • 1 tbsp extra virgin olive oil
  • 1 cup fresh baby spinach, roughly chopped
  • 1/2 cup red bell pepper, thinly sliced
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup zucchini, quartered and sliced
  • 2 tbsp minced garlic
  • 1 cup shredded part-skim mozzarella
  • 2 tbsp crumbled feta cheese
  • 1 pinch crushed red pepper flakes
  • 1 tbsp fresh basil leaves, torn

Instructions:

  1. Heat the olive oil in a skillet over medium-high heat. Add the sliced onions, peppers, and zucchini. Sauté for 3–5 minutes until the edges are slightly charred and the onions become translucent. Stir in the minced garlic for the last 30 seconds until fragrant. Remove from heat and set aside.
  2. Preheat the oven to 425°F (220°C). Place the pita bread bases on a parchment-lined baking sheet.
  3. Spread 2-3 tablespoons of sauce evenly across each base, leaving a 1/4 inch border around the edge.
  4. Scatter the sautéed vegetables and fresh spinach over the sauce. Top evenly with shredded mozzarella and crumbled feta.
  5. Bake for 8–10 minutes, or until the cheese is bubbling and the edges of the flatbread are a deep golden brown.
  6. Remove from the oven and immediately sprinkle with crushed red pepper flakes and torn fresh basil. Let it rest for 2 minutes before slicing.