The trickiest part of any pizza is the dough. So using pitas in this recipe makes creating a custom pizza super easy—it all comes together that much quicker. The marinade for tomatoes does double duty as a dressing for the salad. Customize the pizzas by serving the salad on top or on the side and choose your toppings (olives or no olives!). Cook, relax, and enjoy!
What you'll need:
10–12 oz plum tomatoes
1 Tbsp red wine vinegar
8 oz fresh mozzarella
2 oz pitted Kalamata olives
4 pocketless pitas
3 oz radishes
5 oz baby arugula
freshly ground black pepper
2 rimmed baking sheets
1. Prep tomatoes
Preheat oven to 450ºF with racks in upper and lower thirds. Slice tomatoes into ¼-inch slices and toss with red wine vinegar and 2 tablespoon oil in a large bowl; season with ¼ teaspoon each salt and pepper. Set aside.
Prep remaining toppings
Thinly slice mozzarella and cut olives in half lengthwise.
Divide pitas between 2 rimmed baking sheets and brush with 1 tablespoon oil; season with salt and pepper. Top with sliced mozzarella. Remove tomatoes from bowl, leaving vinegar mixture behind (reserve for dressing), and divide tomatoes among pitas. Top with olives.
Bake until cheese is melted and brown in spots, rotating sheets halfway through, 12–15 minutes.
Meanwhile, cut radishes in half and thinly slice. Add radishes and arugula to bowl with leftover tomato dressing and toss to coat; season with salt and pepper.
Drizzle pizzas with oil and season with salt and pepper. Cut into wedges and serve with some salad on top and any remaining salad on the side. Enjoy!
See what else is cooking this week!