Pita makes quick personal pizzas when you toast it first to crisp the bread. A weeknight dinner that comes together in the time it takes the oven to heat, and you control every topping.

Serves 2. 15 minutes, 8 at the stove.

About 320 calories a serving, 13 g protein, 5 g carbohydrate, 28 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 425°F [220°C]. Mince 2 cloves garlic and stir them into 2 tablespoons oil with a pinch each of salt and pepper. Brush this mixture on both sides of 2 pita breads and lay them on a baking sheet.
2. Toast the pitas in the oven for 4 minutes until they begin to crisp and brown at the edges; watch them carefully.4 min
3. Pull the sheet out and spread 1/4 cup tomato sauce on each pita, leaving a small border. Divide 4 ounces shredded mozzarella evenly between them.
4. Return to the oven for 3 to 4 minutes until the cheese melts and the edges of the pita are golden brown.4 min

Note Swap tomato sauce for pesto or roasted red pepper spread if you have them. Leftovers keep covered in the fridge for a day and reheat well in a 350°F [175°C] oven for 3 minutes. Serve with a green salad on the side to stretch the meal.