Pizza Pronto

Ingredients:(Pizza Pronto)

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

Directions:(Pizza Pronto)

  1. Adjust oven rack to bottom position; preheat oven to 500 degrees F.
  2. 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.
  3. 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.

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