- 4 multigrain pita breads
- 2 packed cups Olivia’s Organics baby spinach - chopped
- 8 ounces roasted red peppers - chopped
- 1 teaspoon onion powder
- Salt and pepper to taste
- 4 ounces fontina cheese - chopped in small pieces
- Extra virgin olive oil to drizzle
- Preheat oven to 425 degrees F.
- Place pita breads on a sheet pan and top with the next 5 ingredients. Drizzle with extra virgin olive oil and bake for 5 to 7 minutes until cheese is bubbly.