So, it’s been a while. One has the best of intentions to maintain, sustain a project; then life somehow gets in the way.
After having spent 10 days in Europe for our family holiday, returning and hosting one of my best girlfriends chez moi for a weekend and preparing and hosting my daughter’s 4th birthday party, my life is somewhat starting to resemble my otherwise tranquil existence here in Battery Park, Manhattan; that is if by tranquil existence, I am referring to waking up, dressing, feeding and bringing my two little ones to run our quotidian errands, venture to the neighborhood playground and perform my usual household duties.
That being said, here I am, putting my blogger hat back on, not looking back and only moving forward, with absolutely, 100%, no regrets. When life gets in the way, live it.
I love this recipe SO MUCH! It’s beyond easy, fabulously delicious and so versatile! You really could put almost anything on these pita pizzas! You can make it meaty, fishy, vegetarian or vegan! You can flavor it Mexican-style, Italian or even Greek! You can make it healthy as I had, or live it up and make it a caloric heaven! No matter how you make it, one thing is sure, it will be quick. I had aimed to do it in 30 minutes and in the end, it took less! So when life does inevitably get in the way, a recipe like this is exactly what you are looking for.
- 3 medium tomatoes
- 1 tbsp 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 tbsp fresh rosemary, roughly chopped
- 1 large red onion, cut into 1-inch-thick rounds or halves
- 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
Step One 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.
Step Two Dice the tomatoes and toss in a separate bowl with the olives and rosemary.
Step Three Preheat a grill to medium high. Brush the onion with olive oil and season with salt.
Step Four Grill until soft, 3 to 4 minutes per side. Transfer to a plate and separate the rings. Reduce the grill heat to medium.
Step Five Brush both sides of the pitas with olive oil and grill until marked, 2 to 3 minutes per side.
Step Six Top with tomato-olive mixture, ricotta, mozzarella cheese and onions. Cover and grill until cheese has melted (2-3 minutes).
Step Seven 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.
Click below for video instruction!