Sweet Heat Fig & Prosciutto Pita Pizzas
with Arugula Salad & Pecans
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!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Utensils
Instructions
• Adjust rack to top position and heat broiler to high. Wash and dry produce.
• Reserve 1 TBSP Italian Cheese Blend. Halve lemon. Tear or slice prosciutto into bite-size pieces.
• 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.
• 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.
• Cut cheesy pitas into quarters and sprinkle with remaining prosciutto. Top with salad and reserved Italian Cheese Blend.
• Divide pita pizzas between plates and serve.
