Instead of reducing tomatoes into sauce, this recipe serves them fresh alongside your pizza, offering way more vitamin C than their cooked counterparts.
Ingreadient
- 2 pitas, split in half horizontally
- 2 cloves garlic, finely grated
- 3 Tbsp. olive oil
- 1/4 tsp. red pepper flakes
- 1/2 tsp. Kosher salt
- 1 lb. large tomatoes, cut into chunks
- 1 small bunch spinach, thick stems discarded
- 3 oz. very thinly sliced provolone, torn
- 2 oz. feta, crumbled
Direction
- Place pitas, cut sides down, on a foil-lined baking sheet. Bake at 450°F until golden brown and crisp, 5 to 6 minutes. Flip over so cut sides are facing up.
- Meanwhile, combine garlic, olive oil, red pepper flakes, and salt.
- Transfer 1 tbsp. of oil mixture to a second bowl and toss with tomatoes. Let sit until ready to serve.
- Toss spinach in remaining oil mixture to coat. Divide spinach, provolone, feta among pitas. Bake until cheese melts, 5 minutes. Serve hot with tomato salad.
