Pita Pizzas
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 564
- Total Fat
- 35 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 31 milligrams
- Sodium
- 798 milligrams
- Carbohydrates
- 46 grams
- Dietary Fiber
- 3 grams
- Protein
- 18 grams
- Total: 30 min
- Prep: 5 min
- Cook: 25 min
Ingredients
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
Directions
- 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.
- 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.
- 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.
- 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.