Pizza “Felix”


  • 4 individual pitas
  • 1 c plain tomato sauce (optional)
  • 2 c fresh baby spinach
  • 3/4 c ham, shaved or diced (optional)
  • 3/4 c Pineapple, crushed or small pieces, well drained
  • 2 T F. Oliver’s Tuscan Garden EVOO
  • 1 1/2 T Felix Oliver’s Special Reserve Balsamic Vinegar
  • 1 c Mozzarella or Pizza Blend cheese, shredded
  • Crushed red pepper & salt, to taste


  • Preheat Oven to 425.
  • Place the pitas on a lightly greased baking sheet. If desired, cover each with 1/4 cup tomato sauce. The recipe works without the sauce as well.
  • In a medium size bowl, place the baby spinach that has been washed, dried and loosely cut into smaller pieces.
  • Add your olive oil of choice, and mix to coat the leaves thoroughly. Divide the mixture evenly over the 4 pitas.
  • In another bowl, combine, ham & pineapple and balsamic vinegar. Coat well and evenly distribute over the spinach layer of the pitas.
  • Lastly, top each with 1/4 cup of cheese, and season to taste with the red pepper flakes and salt.
  • After baking for 10 or 15 minutes, check to see if cheese has melted and is starting to bubble & brown. If so, a nice finishing touch at this point is a drizzle of an additional 1 teaspoon olive oil over each pita, and a return to the oven for a final few minutes and a final crisp.