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Mini Spinach and Pepper Pizza Pitas

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.

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