What follows is only in the loosest sense a pizza. I thought about calling it a garden flatbread, but that sounded poncey. Plus my new favorite book, The Recipe Writer’s Handbook, discourages cryptic and silly recipe names. I’m so, so guilty of that.

If you don’t have all of the ingredients I list below, not a big deal. You can use a technique I like to call im-praaaaah-visation. As long as you can cut it into bite-sized pieces and it won’t be ick if you cook it, throw it on the pita. The combo I use below, however, is quite magical and has plenty of iron from the pumpkin seeds, which toast up in the oven. I love the bitterness of the radishes, the sweetness of the squash and pumpkin seeds, and the saltiness of the feta and olives all mingling together.

Garden Pita Pizza

Serves one
Total time: 10 minutes
Cost per serving: $3-5 depending on your toppings

1 whole wheat pita
1/2 teaspoon olive oil
1/2 cup (1 oz) fresh spinach
1/3 cup (1.5 oz) thinly sliced squash
1 radish, thinly sliced
4 green olives, quartered (I used some marinated olives from the olive bar)
2 tablespoons (0.5 oz) raw pumpkin seeds
1/4 cup (1 oz) feta cheese
Italian seasoning (optional)

1. If you are using a conventional oven, heat it to 350 degrees. I use a toaster oven so I skip this step. If you haven’t already prepped the veggies you could do that while the oven heats.
2. Drizzle the olive oil on the pita, and spread it around with your fingers. Sexy.
3. Spread the spinach out on the pita, then top with the squash and radish slices. Sprinkle on the olives, pumpkin seeds, and feta. Toss a few dashes of Italian seasoning on top, if using.
4. Place in the oven for about 5-8 minutes, or until the pumpkin seeds begin to brown. Serve cut into wedges.

Check out the nutrition information for this meal. The cholesterol should actually be 8%, but for some reason it keeps calculating to 33%. I think it’s just a glitch. More importantly, look at the fiber and vitamin content! You could do a lot worse