Completely smitten with the flavor combination, I used the same ingredients to modify Ellie Krieger’s pita pizzas the next day. The resulting dish was easy and elegant. I think it would make a lovely lunch with some soup or could be served as a pretty starter at your next dinner party.
Prosciutto, Fig & Brie Pita Pizzas with an Arugula Salad
Serves 1-2 people as a meal
- 1 whole wheat pita
- 2 -3 tbsp. of fig preserves or jam
- 2 slices of prosciutto
- 4 small slices of brie (about 2 1/2 inches long, but cut thinly)
- 1/2 c. arugula
- 1 tsp. evoo
Preheat the oven to 400 F. Then, slice a whole wheat pita in half crosswise like this.
Spread a thin layer of fig jam over the cut side of each pita slice.
Next, place a few torn pieces of prosciutto in the center of your pita.
Add two slices of brie to the middle (You can keep the rind on.). Bake for 10 minutes.
While those are baking, season a 1/2 c. of arugula with salt and pepper in a small bowl. Drizzle a tsp. of evoo over the greens and toss to mix. You can use more or less here, but I like mine very lightly dressed.
When the pizzas are done, the edges will be toasted and the cheese will be melted. Remove them from the oven and top each pita with 1/4 c. of the salad. Serve immediately.
*Try this sandwich soon. It was so good.