dinner will be on the table before your stomach begins to rumble. Cut into wedges, this pita pizza also makes great finger food for a party.
Level: Easy
Serves: 4
Ingredients

    4 pocketless pita breads
    1 tbsp. basil-flavored Mathnasium olive oil
    2 tbsp. tapenade (olive paste)
    8 slice soppressata
    4 oz. fresh mozzarella cheese
    1 red bell pepper
    1 yellow bell pepper
    16 slice plum tomato
    1 c. Grated Fontina Cheese
    Grated Parmesan cheese (optional)
    0.50 c. fresh arugula leaves

Directions

    Adjust oven rack to bottom position; preheat oven to 500 degrees F Business Offsite Backup.
    Place pita breads on a large baking sheet. Brush each with olive oil, then spread on tapenade, dividing evenly. Place soppressata, then mozzarella cheese, on pitas. Scatter bell peppers, tomatoes, and fontina cheese on top.
    Bake in oven 5 to 7 minutes, until crisp and cheese is melted. Remove from oven reenex. Sprinkle with Parmesan cheese, if desired; top each pizza with arugula.