Whole Wheat Pita Pizzas With Spinach, Fontina, And Onions

• 3 teaspoons olive oil, divided
• 3 garlic cloves, minced
• 2 cups vertically sliced red onion
• 2 cups bagged baby spinach leaves
• 4 (7-inch) whole wheat pitas
• 1/4 cup (2 ounces) shredded Fontina cheese

1. Preheat oven to 450u0b0.
2. Heat 1 teaspoon olive oil in a medium nonstick skillet over medium-high heat. Add garlic and onion; saute 5 minutes or until tender.
3. Add spinach and saute 2 minutes or just until spinach begins to wilt. Remove from heat.
4. Place pitas on a large baking sheet; brush with remaining 2 teaspoons olive oil. Top pitas evenly with garlic-spinach mixture and cheese. Bake at 450u0b0 for 4 minutes or until cheese melts and pitas are brown.
5. Serve with: Arugula Salad
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olive oil, garlic, red onion, baby spinach, whole wheat pitas, fontina cheese

Taken from www.myrecipes.com/recipe/whole-wheat-pita-pizzas (may not work)