Active Time: 15 minutes • Total Time: 15 minutes • Serves: 4
1 package (5 to 6 ounces) baby spinach
1 can (2.25 ounces) sliced kalamata olives, drained
1/2 cup very thinly sliced red onion
1/4 cup julienne cut sun-dried tomatoes with Italian herbs in oil
4 (8-inch) medium soft taco flour tortillas
1 container (10 ounces) roasted pine nut or sun-dried tomato hummus, stirred to combine
1/2 cup Schnucks Select feta cheese crumbles (about 2 ounces)
1. Prepare outdoor grill for direct grilling over medium-low heat. In large bowl, toss spinach, olives, onion and sun-dried tomatoes until well combined. Place tortillas on each of 2 cookie sheets. Spread about 1/4 cup hummus over each tortilla. Evenly divide spinach mixture over hummus, about 1-1/2 cups on each tortilla. Sprinkle tortillas with feta cheese.
2. Slide tortillas onto hot grill rack. Cover grill and cook 2 to 3 minutes or until spinach wilts and tortillas are crisp. Return pizzas to cookie sheets; cut each pizza into 4 wedges to serve.
Each serving: about 559 calories, 39 g total fat (7 g saturated),
17 mg cholesterol, 1204 mg sodium, 43 g carbohydrate,
6 g fiber, 14 g protein