Mary Anne here. March, with its promise of brilliant yellow Crocuses and purple heads of Hyacinth, arrived over 2 weeks ago and yet as I write, the wind is howling outside my window and I’m wearing layers of thick wool and socks. This truly has been the winter of my discontent.
I created these mini-pizzas simply because I felt like the colorful mango (and tasty!) veggie combo reflected the sunlight and warmth that has been eluding us for the past 5-plus months. Whatever. These are a snap to make and even though winter continues to bully and bluster, the fruit in this feast will transport you to the tropics, if only for a few fleeting mouthfuls.
Spinach-Mango Salad Pizzettes
Makes 6 Pizzettes
1-package whole-wheat pita breads (6 per package) – $2.59
1/3 lb. Fontina cheese, shredded – $2.00
1 ripe mangoes, pitted and cut into ¼” dice – $1.00
3 Tablespoons fresh cilantro, chopped – $0.99
1 Jalapeno pepper, minced – $0.14
¼ cup Bermuda onion, finely diced – $0.79
3 cups fresh baby spinach – $2.00
1 tomato, seeded and diced for garnish – $0.89
Grand Total Assuming a Well-Stocked Pantry: $10.40
Total Per Pizzette: $1.73
1. Position the oven rack at the top level, closest to the broiler flame. Preheat the broiler according to manufacturer’s instructions.
2. Meanwhile, prepare the mango topping by combining the mangoes, cilantro, jalapeno, and red onion. Set aside.
3. Sprinkle each un-cut pita bread with 1/3 cup Fontina cheese. Place on a cookie sheet and broil for 2 minutes until the cheese is melted.
4. Transfer the pitas to a serving platter. Top each with a ½ cup of spinach followed by a scoop of the mango salad. Garnish with diced tomato and serve immediately.