White Pita Pizzas with Red and Green Prosciutto Salad

Preparation

1. Step 1

   Preheat the oven to 400°F.

   Step 2

   Drizzle EVOO over the pitas and rub them with the crushed clove of garlic. Season with a little salt and pepper and arrange on 2 cookie sheets or place directly on oven racks. Transfer the bread to the oven and toast for 2 to 3 minutes, or until the pitas start to flirt with being crispy.

   Step 3

   While the pitas are in the oven, in a bowl combine the ricotta, lemon zest, salt, and pepper. Remove the slightly crispy seasoned pitas from the oven; spread the ricotta mixture over the bread, covering it from edge to edge. Sprinkle the ricotta with the shredded mozzarella and return the pitas to the oven for 4 to 5 minutes, or until the cheese melts and browns at the edges.

   Step 4

   Trim the tops of the fennel bulb and quarter lengthwise. Remove the core from each quarter with an angled cut. Slice the fennel across into thin pieces and add to a salad bowl. Shred the romaine and the radicchio and add to the bowl. Add the prosciutto and basil, then drizzle balsamic vinegar and EVOO over the salad and season with a little salt and pepper. Toss the salad thoroughly.

   Step 5

   To serve, remove the pitas from the oven, arrange them on 4 serving plates, and arrange a pile of the red and green salad on top. If eating pizza with a knife and fork isn’t your style, then serve the salad on the side.