3 medium tomatoes
1 tablespoon extra-virgin olive oil, plus more for brushing and drizzling
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
3 cups baby arugula
1/2 cup pitted kalamata olives, roughly chopped
1 tablespoon fresh rosemary, roughly chopped
1 large red onion, cut into 1-inch-thick rounds
4 6- to 8-inch pocketless pitas
1/2 cup ricotta cheese
1/4 pound part-skim mozzarella cheese, diced
Pinch of red pepper flakes
You can make the pizzas on a cast-iron grill pan, too. Transfer to a 400 degree F oven to melt the cheese.
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