Pita Pizzas With Arugula Lemon Salad Recipe

An Easy, Family Friendly Meal

Inspired by watching Food Network, these arugula topped ‘pizzas’ are amazing. We left out the traditional tomato sauce and played with all sorts of toppings-sliced and seeded plum tomatoes, sundried tomatoes, fresh basil, thinly sliced fresh sweet peppers, mushrooms, and more.  The fun of these is you can top your own, then pile lightly dressed arugula on top, fold, and eat. Warm and cheesy yet a bit peppery with a hit of lemon from the arugula, it's an incredibly delicious way to get your veggies. 

I didn't include formal measurements, because you can pretty much dig through your fridge and come up with whatever toppings work for you.   Leftovers are great, but I tend to pack the pizza and salad topping separate.  Also, don't dress the arugula until you are just about to eat it or it will wilt and be soggy.



Smoked prosciutto, sliced
Mozzarella cheese, grated
Fresh parmesan, grated
Sliced black olives
Garlic, peeled and thinly sliced
 Zucchini, thinly sliced
Roasted peppers, thinly sliced

Arugula topping

Baby arugula (about 340 g)
Olive oil

Pita crust (adapted from Andrea’s no fail pita tortillas)

2 cups flour
1 tsp sea salt ( I often use less)
1/4 cup shortening
3/4 cup hot water

In a bowl, stir together the salt and flour.  Cut in the shortening with a pastry cutter or two knives until the mixture resembles coarse meal.  Stir in the hot water until the mixture begins to form a ball, then turn out onto the counter and mix with your hands.  Knead about 4-6 minutes or until smooth, then cover with a tea towel and let rest.

Once you have allowed the dough to rest for 20 minutes, pre-heat the oven to 450 F.  Roll out each piece of dough into approximately 6 inch rounds, the set either on a baking stone or an upside down cookie sheet.  (yes, I know this sounds weird.  To be perfectly honest I’m not even sure why you use the back of the cookie sheet and not the actual baking surface).  

Transfer the rolled dough to the baking sheet-I can fit three at a time on a sheet.  Top with some of cheeses, and then follow with slices of prosciutto, black olives, roasted peppers, zucchini, and garlic.  Bake for about 5 minutes, watching carefully, until the bottoms are golden.  Remove to a wire cooling rack and let cool.  Allow the pan to cool before assembling the next batch of ‘pizzas’.  

Once you have baked each pizza and they are cooling, toss about 350 g of arugula in a large bowl with 1-2 tbsp extra virgin olive oil.  Zest the lemon right over top into the bowl, then cut the lemon in half and squeeze the juice over top.  Sprinkle with salt and fresh cracked pepper, and toss until everything is well coated.  

Serve the pizzas with the dressed arugula mounded on top so that people can fold them in half and eat.  

Serves 4-6

She may go by the name Scatteredmom online, but Karen really is anything but scattered when it comes to the kitchen.  Churning out tasty treats within view of the Georgia Strait on Canada's west coast, Karen will hand you an organized weekly meal plan or teach you how to make meals from scratch.  As Mom to a teenage boy, she knows exactly what it takes to keep kids full and happy-which has really come in handy with her job as the Food Editor at Yummy Mummy Club.

A strong supporter of Food Revolution who has been endorsed by Jamie Oliver himself, by day Karen can be found working as a special education teaching assistant, running a kitchen and showing teenagers how to cook nutritious meals for themselves.  By night, when she's not chatting on Twitter and answering cooking questions,  she writes her popular blog Notes From the Cookie Jar, or posting mouthwatering recipes over at Chasing Tomatoes.  Not afraid to give her opinion and passionate about community, Karen spoke at Blissdom Canada 2010 and her writing has been published in Canadian Living magazine, as well as in various online publications. 

Follow Karen on Twitter @scatteredmom