Pita Pizzas

Name: Pita Pizzas
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

11 ingredients

16 steps

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

1

Core the tomatoes and halve them crosswise, then squeeze the juices and seeds into a large bowl.
2

Whisk in 1 tablespoon olive oil and season with salt and pepper.
3

Add the arugula but don't toss; set aside.
4

Dice the tomatoes and toss in a separate bowl with the olives and rosemary.
5

Preheat a grill to medium high.
6

Brush the onion rounds with olive oil and season with salt.
7

Grill until soft, 3 to 4 minutes per side.
8

Transfer to a plate and separate the rings.
9

Reduce the grill heat to medium.
10

Brush both sides of the pitas with olive oil and grill until marked, 2 to 3 minutes per side.
11

Top with some of the tomato-olive mixture, ricotta, mozzarella and onion.
12

Cover and grill until the cheese melts, 2 to 3 minutes.
13

Toss the arugula with the dressing and pile on top of the pitas.
14

Season with salt and the red pepper flakes and drizzle with olive oil.
15

Per serving: Calories 564; Fat 35 g (Saturated 9 g); Cholesterol 31 mg; Sodium 798 mg; Carbohydrate 46 g; Fiber 3 g; Protein 18 g
16

Photograph by Antonis Achilleos