4 (7-inch) pocketless pita breads
1 tablespoon(s) basil-flavored olive oil
2 tablespoon(s) tapenade (olive paste)
8 slice(s) (thin) soppressata
4 ounce(s) fresh mozzarella cheese, thinly sliced
1 red bell pepper, seeded, cut into strips
1 yellow bell pepper, seeded, cut into strips
16 slice(s) plum tomato
1 cup(s) grated fontina cheese
Grated Parmesan cheese (optional)
1/2 cup(s) fresh arugula leaves
- Adjust oven rack to bottom position; preheat oven to 500 degrees F.
- Place pita breads on a large baking sheet. Brush each with olive oil, then spread on tapenade, dividing evenly. Place soppressata, then mozzarella cheese, on pitas. Scatter bell peppers, tomatoes, and fontina cheese on top.
- Bake in oven 5 to 7 minutes, until crisp and cheese is melted. Remove from oven. Sprinkle with Parmesan cheese, if desired; top each pizza with arugula.