These beautiful pita pizzas are the epitome of early summer. Made with a very short and simple list of ingredients, these heavenly mini pizzas are light and fresh. Technically, this is a white pizza because there’s no tomato sauce in sight. Instead, the pitas are brushed with olive oil, topped with salt, pepper, and red pepper flakes, followed by fresh mozzarella – crowned with lemony arugula.
These pita pizzas are made quickly in the oven and are perfect for lunch or a light dinner. I like to serve them with a lightly-dressed salad and freshly-made iced tea – all just perfect for a backyard picnic.
5 Tbsp. olive oil
Fresh mozzarella, sliced
3 c. baby arugula
Juice from one lemon
Sea salt, pepper, and red pepper flakes to taste
Parmesan cheese, for topping
Preheat the oven to 400 degrees.
Brush each pita with1 Tbsp. olive oil. Top with mozzarella and sprinkle with sea salt, black pepper and red pepper flakes.
Place directly onto the oven rack and bake for about 8 minutes, or until the cheese is melted and lightly browned. Be sure to keep an eye on the pitas as they cook because depending on the thickness and size, baking time can vary.
Combine arugula with the lemon juice and 1 Tbsp. of olive oil and mix together. Season with salt.
Top the pitas with the arugula and top with Parmesan cheese. Enjoy!