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Parent Category: Recipes
4 pocketless pita breads
1 tbs basil olive oil
2 tbs olive paste
8 thin slices soppressata, salami, or pepperoni
4 oz mozzarella cheese, thinly sliced
1 each red and yellow bell pepper, cut into strips
16 slices plum tomatoes
1 cup grated fontina cheese
Grated Parmesan cheese
1/2 cup arugula leaves
Heat oven to 500 degrees.* Place pita breads on baking sheet. Brush each with olive oil then spread on olive
paste. Place soppressata, then mozzarella, on pitas. Scatter bell peppers, tomatoes, and fontina on top.
Bake 7 min. or until crisp and cheese is melted. Remove from oven. Cut in slices. SPRINKLE WITH
PARMESAN AND TOP EACH PIZZA WITH ARUGULA.
