Pita pizza
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Pita bread topped with tomatoes and olives is grilled with cheese like a pizza and topped with fresh arugula.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 pitas without a cavity inside, 15-20 cm in diameter.
- 1/2 tbsp. ricotta cheese
- 110 g diced mozzarella cheese
- 3 medium-sized tomatoes
- Salt and freshly ground pepper
- 3 cups young arugula shoots
- 1/2 cup coarsely chopped pitted Kalamata olives
- 1 tbsp coarsely chopped fresh rosemary
- 1 large red onion, sliced into 2.5 cm thick rings
- A pinch of red pepper flakes
- 1 tbsp olive oil, plus more for greasing
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Recipes with similar ingredients: pita, ricotta cheese, mozzarella cheese, tomatoes, Kalamata olives, arugula, red onion, red pepper flakes, rosemary
Cooking the dish according to the recipe:
- Remove the stems from the tomatoes, then cut them in half crosswise and squeeze the juice and seeds into a large bowl. Add a tablespoon of olive oil, salt, and pepper.
Add the arugula spears, but do not stir. Dice the tomato pulp and toss in a separate bowl with the olives and rosemary. - Preheat the grill to medium-high. Brush the red onion rings with olive oil and season with salt.
Grill until tender, 3-4 minutes per side. Transfer to a plate and separate into individual rings. Reduce grill heat to medium. - Brush both sides of the pitas with olive oil and grill until crispy, 2-3 minutes per side. Top with some of the tomato-olive mixture, ricotta, mozzarella, and roasted onions. Close the grill and grill until the cheese is melted, 2-3 minutes more.
Toss the arugula with the dressing and arrange it on the pitas. Season with salt, sprinkle with red pepper flakes, and drizzle with olive oil.
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