IC-Friendly Recipe adapted from:
4 mini whole-wheat pitas (without problem ingredients)
2 ounces (2 cups) trimmed spinach, thinly sliced
1/2 cup roasted red bell peppers, thinly sliced
2 to 3 ounces shredded Havarti cheese (preferably dill-flavored) or other cheese you can tolerate
Coarse salt and ground pepper (if tolerated)
1. Preheat oven to 425 degrees.
2. Place pitas on a baking sheet. Top with spinach, peppers, and cheese, dividing evenly. 3. Season with salt and pepper.
4. Bake until cheese is bubbly and golden brown, 5 to 6 minutes.