1 cup (4 ounces) preshredded part-skim Mozzarella cheese
1/2 cup thinly sliced Vidalia or other sweet onion
1 tablespoon cider vinegar
2 teaspoons extravirgin olive oil
1/4 teaspoon crushed red pepper
1 cup quartered grape tomatoes
1/4 cup pitted kalamata olives, coarsely chopped
2 tablespoons chopped basil leaves
4 cups packaged gourmet salad greens
Preheat oven to 475°.
Place pitas on a baking sheet. Spread 1/2 teaspoon garlic on each
pita. Sprinkle each pita with 1/4 cup cheese, and divide onion
evenly among pitas. Bake at 475° for 8 minutes or until edges are
lightly browned and cheese is bubbly.
While pitas bake, combine vinegar, oil, and pepper in a large bowl,
stirring with a whisk. Stir in tomatoes, olives, and basil. Add salad
greens, and toss gently to coat.
Place 1 pita on each of 4 plates; top each pita with about 1 cup
salad. Serve immediately.
4 Servings. Calories 319. Fat. 10.9g
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