This flatbread/pita thing is so easy I almost feel like I’m writing down cooking instructions on how to make a Hot Pocket. I love doing variations of “faux pizza” and this version using Joseph’s Pita Bread is my ultimate favorite (Flat Out Wraps and Joseph’s Lavash Bread making a close run for second place). The best part of this dish is it’s super low carb, low fat, and high protein. Everything you’d want to see at a good party.
There is no sauce in this recipe – but if you wanted to use some you certainly can. Choose whichever veggies you enjoy, and use your protein of choice (if using chicken or beef, cook beforehand). The real star of this dish is the touch of goat cheese. I didn’t use your boring-old super market variety. I was lucky enough to be able to meet the owners of Conway Family Farm (located here in Camas) and they shared with me some of their delicious aged goat cheese . Thank you Shaun and Lorrie for this delicate yet sharp Columbia Gorge Caraway variety (more on these two and this farm soon!). The recipe below is also measured in grams and ounces to allow easy input into My Fitness Pal ~ enjoy!
Shrimp, Artichoke, Tomato, Spinach, and Goat Cheese Baked Pita
Ingredients
- 1 Joseph's Heart Friendly Pita Brea
- 1/2 cup baby spinach
- 1.5 oz grape tomatoes, split in half lengthwise
- 4 oz raw shrimp, peeled and deveined
- .5 oz Conway Columbia Gorge Caraway dry-aged goat cheese
- 1 oz canned artichokes, quartered
- 1/2 teaspoon dried basil
- 1 garlic clove, minced
Instructions
- Preheat the oven to 425F. Line a baking sheet with parchment paper and top with pita.
- Add spinach, tomatoes, shrimp, goat cheese, artichoke, garlic, and basil.
- Bake for 12 minutes, slice and enjoy.
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