Pita Pizzas with Olives, Monterey Jack and Chopped Salad

4
Servings
15m
Prep Time
5m
Cook Time
20m
Ready In


"A fresh Pita Pizza topped with fresh ingredients. Source: Peter Berley"

Original recipe yields 4 servings
OK
  • For Chopped Salad
  • For the Pizzas

Nutritional

  • Serving Size: 1 (453.4 g)
  • Calories 475.8
  • Total Fat - 34.1 g
  • Saturated Fat - 11 g
  • Cholesterol - 39 mg
  • Sodium - 806 mg
  • Total Carbohydrate - 20.3 g
  • Dietary Fiber - 6.7 g
  • Sugars - 8.4 g
  • Protein - 24.2 g
  • Calcium - 577.8 mg
  • Iron - 2.5 mg
  • Vitamin C - 98.4 mg
  • Thiamin - 0.2 mg

Step 1

Place pizza stone or an inverted rimmed baking sheet in the upper third of the oven and preheat the oven to 450-degrees F.

Step 2

To prepare the salad: Vigorously rub the inside of a large bowl with the garlic. Add the vinegar and red onion na dset aside for 5 minutes. Whisk in the oil and season with salt and pepper. Add the lettuce, cucumbers, tomatoes, avocado, basil, and mint and toss well.

Step 3

Bake the pitas, in batches if necessary, on the heated pizza stone or pan for 3 minutes.

Step 4

In a small bowl, combine the cheese, olives, and jalapenos. Divide this mixture among the 4 pitas.

Step 5

Return the pitas to the oven, 2 at a time, and bake until the cheese is bubbling and lightly browned, about 5 minutes.

Step 6

Mound the salad on top of the pizzas, sprinkle with freshly milled black pepper and Parmesan cheese, and serve.

Tips & Variations


No special items needed.

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