Wednesday, May 2, 2012
I made this nice quick meal last week when I didn't have much time to cook. I made four of them, but my husband and I had leftovers as they were more filling than you might think. This is an adaptation from the halloumi Greek pizzettes that I had made in the past, which were delicious. These are a nice treat that is of course much healthier than conventional pizza! I just love arugula on pizza and this is no exception.
Sasha's Pita Pizzas
8 oz goat cheese, crumbled
four pocketless pitas
1 pint yellow grape or cherry tomatoes
2 cups baby arugula
1 T lemon juice
1 T olive oil, plus more for tasting pita
1/3 to 1/3 cup apricot jam
Preheat your oven to 350. Brush the pita with olive oil on both sides using a pastry brush and toast for ten minutes. Spread on the apricot jam. Top with crumbled goat cheese and grape tomatoes (after halving the tomatoes) and bake for about five minutes. In the meantime, mix the arugula with the olive oil and lemon juice. Take pizzas out of the oven and top with the arugula mixture. Serve immediately.