Pita Pizzas

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  • Level: Easy
  • Total: 30 min
  • Prep: 5 min
  • Cook: 25 min
  • Yield: 4 servings
  • Nutrition Info
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3 medium tomatoes

1 tablespoon extra-virgin olive oil, plus more for brushing and drizzling

Kosher salt and freshly ground pepper

3 cups baby arugula

1/2 cup pitted kalamata olives, roughly chopped

1 tablespoon fresh rosemary, roughly chopped

1 large red onion, cut into 1-inch-thick rounds

4 6-to-8-inch pocketless pitas

1/2 cup ricotta cheese

1/4 pound part-skim mozzarella cheese, diced

Pinch of red pepper flakes


  1. Core the tomatoes and halve them crosswise, then squeeze the juices and seeds into a large bowl. Whisk in 1 tablespoon olive oil and season with salt and pepper. Add the arugula but don't toss; set aside. Dice the tomatoes and toss in a separate bowl with the olives and rosemary.
  2. Preheat a grill to medium high. Brush the onion rounds with olive oil and season with salt. Grill until soft, 3 to 4 minutes per side. Transfer to a plate and separate the rings. Reduce the grill heat to medium.
  3. Brush both sides of the pitas with olive oil and grill until marked, 2 to 3 minutes per side. Top with some of the tomato-olive mixture, ricotta, mozzarella and onion. Cover and grill until the cheese melts, 2 to 3 minutes.
  4. Toss the arugula with the dressing and pile on top of the pitas. Season with salt and the red pepper flakes and drizzle with olive oil.