Why We Like It

This pizza has an abundance of goodness in every bite, and it comes together so easily. It is EXACTLY what you need in the middle of a busy week!

Preheat the oven to 375 degrees

Prepare the Pizzas:

4 whole wheat pitas (or 1 large pre-made whole wheat pizza crust, or 4 whole wheat flour tortillas)
4 Tbsp basil pesto (jarred pesto)

Place pitas on a large baking sheet (or you may need 2 large baking sheets).

Spread 1 Tbsp of pesto on each pita (or if using a large pizza crust, use 4 Tbsp of pesto for the entire pizza crust).

Top the Pizzas:

4 cups baby spinach leaves (about 1/2 cup on each pita)
1 cup pineapple (cut into bite size pieces, fresh or canned, if canned, drained - use about 1/4 cup for each pita)
1 cup artichoke hearts (chopped, about 1/4 cup for each pita)
8 sun-dried tomatoes (chopped, OPTIONAL)
1 cup mozzarella cheese (shredded, about 1/4 cup for each pita)

Place toppings on each pita layering the ingredients. Bake for 10 minutes.

Serve and enjoy!

Slice and serve.

Quick Tips

If you use a pre-made pizza crust, consider baking it in the oven before you add the toppings for a slightly crispier crust. Brush the crust with olive oil and bake at 375 degrees for 5-7 minutes. Then remove from the oven, top with pizza toppings and bake again.

You can also make homemade basil pesto! Simply add the following to a food processor or blender and pulse until combined: 2 cups fresh basil leaves, 1/2 cup grated parmesan cheese, 1/2 cup olive oil, 1/4 cup pine nuts, 2 garlic cloves (or 1 tsp garlic powder), 1/4 tsp sea salt (or more to taste) and 1/4 tsp black pepper (or more to taste). See our coaching tip for more on homemade pesto!