Double Cheese Sausage Spinach Pizzas

What is it about individual serving sizes that kids love so much? My kids love tiny pizzas, and when they’re this easy and healthy, I’m happy to please! But the best part about these, for me, is the cottage cheese sauce. At first I was skeptical (I’m not a cottage cheese fan), but it gets a quick whip through your blender or food processor, and then melts down into delicious cheesy goodness. No spending time making marinara, and extra protein! It’s a total win/win in my book.

Sausage Spinach Pita Pizza with Ricotta Sauce | Fefferfit

Double Cheese Sausage Spinach Pizzas

  • 1 tablespoon extra-virgin olive oil
  • 6 ounces chicken or turkey sausage (I like Isernio’s Italian)
  • 3 cloves garlic, minced
  • 12 oz baby spinach
  • 8 oz 2-percent cottage cheese
  • 6 whole-wheat pitas, preferably pocketless (I like these)
  • 1/2 cup thinly sliced red onions (about 1/2 small onion)
  • 1/2 cup sliced black or kalamata olives
  • 6 ounces shredded part-skim mozzarella cheese (about 1 1/2 cups)
  • 3 T fresh basil leaves, torn

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Heat 1 teaspoon of the oil in a medium nonstick skillet over medium heat. Add the sausage and cook, breaking up into small pieces with a wooden spoon, until no longer pink. Add the garlic and spinach and continue to cook, stirring occasionally until all the spinach is wilted, about 5 minutes. Remove from the heat.
  3. Put the cottage cheese in the bowl of a food processor and puree until smooth. Lay the pita breads on 2 baking sheets covered with parchment or foil. Evenly brush each “crust” with the remaining 2 teaspoons oil. Evenly spread with the pureed cottage cheese to the edge of each pita and then top with the sausage mixture, red onions, olives, and shredded cheese.
  4. Bake until the pita is crisp around the edges and the cheese is melted, 12 to 15 minutes. Scatter with the basil and allow to cool a few minutes before serving. 

Pita Pizzas | Fefferfit

Serves 6. Nutrition: 348 Cal, 11 F, 41 C, 9 Fi, 6 Su, 25 P

Adapted from a recipe by Cooking Channel.com

 

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