Pita Pizzas

• 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.
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

tomatoes, extravirgin olive oil, kosher salt, baby arugula, olives, fresh rosemary, red onion, pocketless pitas, ricotta cheese, mozzarella cheese, red pepper

Taken from www.foodnetwork.com/recipes/food-network-kitchens/pita-pizzas-recipe.html (may not work)