Inspired by Cooking Light
I love arugula. I could eat an entire bag. I don't know what it is but it just makes me happy. This pizza was stupid good, shut the front door good. It came together very quickly which was just what we needed since hubs and I went to the grocery store together after work and were very hungry.
Grocery store tip: Meal planning and planning your grocery list really helps with cutting down costs.
Ingredients
4 whole grain pitas
2 tsp EVOO
3-6 cloves of garlic depending on your love of garlic
2/3 cup light ricotta cheese
2 teaspoons dried oregano
1/4 teaspoon ground black pepper
1/3 cup Parmigiano-Reggiano cheese, finely shredded
12 very thinly slices ounces of fresh mozzarella cheese
1 teaspoon fresh lemon juice
1 teaspoon balsamic vinegar
1 1/2 cups baby arugula
Directions
- Preheat oven to 400°.
- Heat a small skillet over medium heat. Add oil to pan; swirl to coat. Add garlic; cook 2 minutes or until garlic is lightly browned. Remove garlic with a slotted spoon. Finely chop garlic. Reserve oil.
- Place chopped garlic, ricotta, oregano, pepper, and Parmigiano-Reggiano cheese in a medium bowl. Beat with a mixer at medium-high speed until almost smooth (about 2 minutes).
- While mixing the the ricotta, toast the pitas by placing them directly on the oven racks. Remove after two minutes and place them on baking sheets.
- Spread ricotta mixture on the pita, leaving a 1/2-inch border. Arrange mozzarella over ricotta mixture. (3 slices per pita)
- Bake at 400° for 10 minutes or cheese begins to bubble.
- Combine reserved oil, lemon juice, and vinegar in a medium bowl. Add arugula; toss to coat. Top pizza with arugula mixture.
1/2 green, 1 yellow, 1 blue
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