Even though we’ve served this pizza for many years, I am still struck by the beauty of the colors of green, red, purple, and white; the flavor, which is delicious; and the fact that it’s so healthy to eat.
4 8-inch sprouted wheat or other whole wheat flour tortillas
1tablespoonextra-virgin olive oil, divided
3garlic cloves, thinly sliced
1 7-ouncebagorganic baby spinach (about 2cups)
16organic sweet grape tomatoes, halved
1 medium organic red onion, cut into thin rings, separated
½teaspoondried organic oregano
Sea salt and pepper
2ouncesfeta cheese, crumbled
4ouncesfresh fiore di latte (cow’s milk) mozzarella, cut into tiny cubes
Preheat the oven to 400°F.
Spray two cookie sheets with nonstick canola spray. Arrange the tortillas in a single layer on the prepared cookie sheets, 2 tortillas on each. Brush each tortilla with 1teaspoon of the olive oil, then scatter the garlic slices evenly over the tortillas. Arrange the spinach leaves evenly over the top, then scatter the halved tomatoes and onion rings evenly over the spinach. Scatter the oregano evenly over the top, then sprinkle lightly with sea salt and pepper. Drizzle the remaining 2teaspoons of olive oil evenly over the top, then scatter the crumbled feta cheese and the cubes of mozzarella evenly over the top. Bake in the preheated oven for about 10 minutes, until the cheese is melted and the spinach is wilted. Serve hot.