Prepared flatbreads from the supermarket — such as pocketless pitas or naan — are great to have on hand as the basis for an impromptu pizza. This healthy, summery combo is adapted from one in “The Big Book of Pizza” by the Food Network magazine. To keep the crust from going soggy, the tomatoes are squeezed of their juice before chopping and added to the crusts along with the olives and cheese. Serves 4. — Susan Puckett
- 2 large or 3 medium tomatoes
- 1 tbsp extra-virgin olive oil
- Salt and pepper
- 3 cups baby arugula
- ½ cup pitted kalamata olives, chopped
- 1 tbsp rosemary
- 1 medium red onion, peeled and cut into ½-inch-thick rounds
- 4 pocketless pitas 6 to 8 inches
- ½ cup ricotta cheese
- 4 ounces shredded part-skim mozzarella cheese
- Red pepper flakes
- Core and halve tomatoes. Squeeze juice, seeds into large bowl. Whisk oil, season salt, pepper. Add arugula but don’t toss. Set aside.
- Dice juiced tomatoes. Toss in another bowl with olives, rosemary.
- Preheat grill, stovetop or skillet to medium-high, or oven to 400.
- Brush onion rounds withoil, season with salt. Grill 3-4 mins per side. Transfer to plate, separate rings. Reduce grill or stovetop heat to medium.
- Brush both sides of the flatbread and grill, 2 to 3 minutes each side.
- Remove from heat. Top with tomato-olive mixture, ricotta, mozzarella, onion. Return them to the grill and cover, or place in preheated oven,until cheese melts, 2 to 3 minutes.
- Toss arugula with tomato dressing and pile on pitas. Season with salt, red pepper flakes, drizzle with a little olive oil. Serve immediately.
Susan Puckett is a cookbook author and former food editor of The Atlanta Journal-Constitution. Follow her at susanpuckett.com.