Pizza Pronto

From Redbook
This recipe has been tested by Redbook
With this 10-minute recipe, 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.

4 (7-inch) pocketless pita breads
1 Tablespoon basil-flavored olive oil
2 Tablespoon tapenade (olive paste)
8 thin slices soppressata
4 oz fresh mozzarella cheese, thinly sliced
1 each red and yellow bell pepper, seeded, cut into strips
16 slices plum tomatoes
1 cup grated fontina cheese
Grated Parmesan cheese (optional)
1/2 cup fresh arugula leaves

1. Adjust oven rack to bottom position; preheat oven to 500 degrees F.

2. 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. Sprinkle with Parmesan cheese, if desired; top each pizza with arugula.
Tip: Try Genoa salami or pepperoni instead of soppressata.

Makes 4 servings. Each serving: 500 cal, 27 g fat, 22 g protein, 43 g carb

www.rebookmag.com August 2008