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Fresh basil leaves contain volatile oils (such as estragole, linalool, eugenol and limonene, to name a few), which may help inhibit unwanted bacterial growth. Plus, eugenol, in particular, may help reduce inflammation by blocking the activity of an enzyme in the body called cyclooxygenase; over-the-counter anti-inflammatory medications such as aspirin and ibuprofen work by attempting to inhibit this enzyme.
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- Preheat oven to 400°F.
- In a small bowl, combine tomato sauce, red pepper flakes and garlic; stir to mix well.
- Place both pitas on a baking sheet. Using a pastry brush or spoon, evenly divide sauce mixture between pitas, leaving a 1/4-inch border around edges. Sprinkle with spinach, then arrange mozzarella rounds over top of greens, dividing both evenly.
- Bake for 8 to 10 minutes, until greens are wilted and mozzarella is melted. Remove from oven, sprinkle with basil, dividing evenly, and serve immediately. If you’re enjoying 1 pizza, loosely wrap remaining pizza in aluminum foil or store in a sealable container for up to 2 days in refrigerator. Reheat in a warm oven or serve at room temperature.
- Serving Size 1 pizza
- Calories 183
- Carbohydrate Content 24 g
- Cholesterol Content 18 mg
- Fat Content 5 g
- Fiber Content 4 g
- Protein Content 11 g
- Saturated Fat Content 3 g
- Sodium Content 351 mg
- Sugar Content 3 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 0 g