Pizza Pronto
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
With this 10-minute recipe, dinner will be on the table before your stomach begins to rumble. Cut into wedges, this pita pizza also makes great finger food for a party.
Ingredients
4 pocketless pita breads
1 tbsp. basil-flavored olive oil
2 tbsp. tapenade (olive paste)
8 slice soppressata
4 oz. fresh mozzarella cheese
1 red bell pepper
1 yellow bell pepper
16 slice plum tomato
1 c. Grated Fontina Cheese
Grated Parmesan cheese (optional)
1/2 c. fresh arugula leaves
Instructions
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.
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