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American Recipes

Sweet Heat Fig & Prosciutto Pita Pizzas

Sweet Heat Fig & Prosciutto Pita Pizzas

Sweet Heat Fig & Prosciutto Pita Pizzas

with Arugula Salad & Pecans

Recipe Development TeamPublished on March 05, 2024

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Is it a pizza? Is it a salad? Yes, and yes! And it’s all wrapped up in one delicious, nutritious 10-minute package. You’ll top a fluffy pita with a blend of Italian cheeses, give it a quick zap in the microwave (hello, melty goodness) then toss together a peppery arugula salad with crunchy pecans and salty prosciutto in a lemon-fig-olive oil vinaigrette. Finish your pita pizza with a big pile of salad and, if you’re a heat seeker, a sprinkle (or two) of chili flakes. It’s a sweet two-for-one lunch idea that’s hard to pass up!

Tags:

Calorie Smart

•Quick

•Easy Prep

Allergens:

Sesame

•Wheat

•Milk

•Tree Nuts

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time15 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

2 unit

Pita Bread

(Contains: Sesame, Wheat)

½ cup

Italian Cheese Blend

(Contains: Milk)

1 unit

Fig Jam

1 unit

Lemon

1 teaspoon

Chili Flakes

2 ounce

Arugula

½ ounce

Pecans

(Contains: Tree Nuts)

2 ounce

Prosciutto

Not included in your delivery

1 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values

/ per serving

Calories520 kcal

Fat21 g

Saturated Fat7 g

Carbohydrate55 g

Sugar13 g

Dietary Fiber3 g

Protein22 g

Cholesterol45 mg

Sodium1390 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet

•Large Bowl

•Whisk

Instructions

1

• Adjust rack to top position and heat broiler to high. Wash and dry produce.

2

• Reserve 1 TBSP Italian cheese blend. Halve lemon. Tear or slice prosciutto into bite-size pieces.

3

• Place pitas on a baking sheet; top with remaining cheese. Broil on top rack until cheese just melts and pitas are warmed, 2-3 minutes.

4

• In a large bowl, whisk together jam, a drizzle of olive oil, juice from half the lemon (whole lemon for 4 servings), a pinch of salt and pepper, and as many chili flakes as you like. Add arugula, pecans, and half the prosciutto; toss until thoroughly coated.

5

• Cut cheesy pitas into quarters and sprinkle with remaining prosciutto. Top with salad and reserved Italian cheese blend.

6

• Divide pita pizzas between plates and serve.

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