Foragers Pita Pizza

• 4 whole Greek Style Pitas, (no Pockets)
• 6 Tablespoons Quince Paste Or Fig Jam
• 4 ounces, weight Fontina Cheese, Shredded
• 4 ounces, weight Havarti Cheese, Shredded
• 4 ounces, weight Manchego Cheese, Shredded
• 1 bag Pre-Washed Baby Arugula, 5 Ounces
• 1 whole Lemon, Juiced
• 4 Tablespoons Extra Virgin Olive Oil
• 1 pinch Fresh Black Pepper
• 2 Tablespoons Shredded Parmesan Cheese
• 8 ounces, weight Serrano Ham ( Or Prosciutto If Unavailable), Thinly Sliced

1. Preheat oven to 375F.
2. 1) Spread quince paste or fig jam evenly on 4 pitas
3. 2) Top pitas with Fontina , Havarti and Manchego cheeses.
4. 3) Pop those bad boys on a cookie sheet and put them in the oven for 10-12 minutes or until cheese is melted and slightly bubbling
5. 4) While the pita pizzas are in the oven, toss baby arugula, lemon juice, oil, pepper and parmesan cheese together in a bowl.
6. Tear ham slices into smaller pieces.
7. 6) Dress the pizzas with the salad and top with Serrano or Prosciutto ham.
8. 7) Devour

greek style pitas, cheese, cheese, manchego cheese, arugula, lemon, olive oil, fresh black pepper, parmesan cheese, weight serrano

Taken from tastykitchen.com/recipes/main-courses/foragers-pita-pizza/ (may not work)