Grilled Pita Pizzas

From Food Network Magazine Great Easy Meals by Food Network Magazine. Copyright (c)2011 Food Network Magazine, LLC. Published by Hyperion. Available wherever books are sold. All Rights Reserved.
TOTAL TIME: 30 min
Prep: 10 min
Inactive Prep: --
Cook: 20 min
YIELD: 4 servings


  • 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
recipe tools


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.

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

You can make the pizzas on a cast-iron grill pan, too. Transfer to a 400 degree F oven to melt the cheese.



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