Ricotta and spinach pizza
Ingredients
- 4 small potatoes, peeled
- 1 garlic clove, finely sliced
- 2 bunches English spinach, washed, trimmed
- 1 cup (200g) low-fat ricotta
- 4 small pita bread
- 2/3 cup (70g) grated low-fat mozzarella
- mixed green leaf salad
Method
- Cook potatoes in a saucepan of salted water for 10 minutes, until tender. Set aside and slice when cool.
- Meanwhile, lightly spray a large frying pan with oil and heat on high. Cook garlic and spinach for 2 minutes, stirring until wilted. Drain and chop coarsely. Combine spinach mixture with ricotta and season to taste.
- Place pita under a hot grill for 1 minute, until crisp. Turn pita over and top with potato and spinach mixture. Sprinkle with mozzarella and grill for 2 minutes, until mozzarella melts. Serve with a mixed green leaf salad.
