1 tablespoon extra-virgin olive oil, plus more for brushing and drizzling
Kosher salt and freshly ground pepper
3 cups baby arugula
½ cup pitted kalamata olives, roughly chopped
1 tablespoon fresh rosemary, roughly chopped
1 large red onion, cut into ½ to ¼-inch-thick rounds
4 6 -to-8-inch pocketless pitas
½ cup ricotta cheese
¼ pound fresh mozzarella, sliced and broken into smaller peices
Pinch of red pepper flakes
Instructions
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.
Nutrition Information
Calories: 564 Fat: 35 g Saturated fat: 9 g Carbohydrates: 46 g Sodium: 798 mg Fiber: 3 g Protein: 18 g Cholesterol: 31 mg
Recipe by The Amiable Cooks at https://theamiablecooks.com/grilled-pita-pizzas/