Insalata Pita Pizza


  • 2 (7-inch) pitas
  • 1 big garlic clove
  • 4 tablespoons olive oil, divided
  • 2/3 cup shredded Gruyere cheese
  • 1/3 cup thinly sliced sweet onion
  • 2 cups packaged salad greens or arugula
  • 1/2 cup quartered grape tomatoes
  • 1/4 cup kalamata olives, sliced
  • a few finesly shredded basil leaves
  • Italian prosciutto (optional), torn into pieces
  • freshly squeezed lemon juice
  • salt and pepper


Preaheat oven to 475 degrees F.

Place pitas on a baking sheet. Squeeze the garlic and mix with 3 tablespoons olive oil. Brush each pita with the garlic oil. Sprinkle each pita with cheese, and top with onion. Bake at 475° for 8 minutes or until edges are lightly browned and cheese is bubbly.

While pitas bake, combine the remaining oil, lemon juice, salt and pepper in a salad bowl, stirring with a whisk. Stir in tomatoes, olives, and basil. Add salad greens, prosciutto, and toss gently to coat.

Place 1 pita on each plate, top with 1 cup salad. Serve immediately.


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