13mWhite Bean and Spinach Pita Pizza
Crisp pita pizzas topped with garlicky mashed white beans, tender baby spinach, vegetarian basil pesto, and melted mozzarella.
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- pita breads-4 each
- Baby spinach-2 cups
- Canned cannellini beans-1.5 cups
- Vegetarian mozzarella cheese made without animal rennet-1 cup
- Vegetarian basil pesto-0.25 cups
- Water-2 tablespoons
- Extra-virgin olive oil-1 tablespoon
- Jarred garlic-2 teaspoons
- Kosher salt-0.25 teaspoons
- Ground black pepper-0.13 teaspoons
Position an oven rack about 6 inches below the broiler and set the broiler to high. Arrange the pitas on the baking sheet.
Place the beans, garlic, olive oil, water, salt, and pepper in the bowl. Mash thoroughly with a fork until mostly smooth and spreadable.
Broil the plain pitas for about 1 minute, watching closely, until their tops are lightly toasted.
Watch the pitas continuously under the broiler because they can brown quickly.
Remove the baking sheet from the oven. Spread each pita with one-fourth of the bean mixture and 1 tablespoon pesto. Top each with 1/2 cup spinach and 1/4 cup mozzarella.
Use oven mitts when removing the hot baking sheet from the oven.
Broil for 3–4 minutes, watching closely, until the spinach has wilted, the mozzarella is melted, and the pita edges are crisp. Let stand for 1 minute before serving.
Watch closely under the broiler because the pitas can brown quickly.
Let the pizzas cool briefly before eating because the bean topping and melted cheese retain heat.
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