White Pita Pizzas with Red and Green Salad

A week full of recipes!  Yay:)

This is a Rachael Ray recipes from her 365:  No Repeats book.  This is a really delicious recipe and will not heat up your house!

EVOO for drizzling
4 10-12 inch pita breads
1 large clove garlic, crushed
salt and pepper
1.5 c ricotta
zest of 1 lemon
2 c shredded mozz cheese
1 small fennel bulb
1 head of romaine lettuce
1 medium head of radicchio
8 slices prosciutto di Parma, cut into strips
20 fresh basil leaves, shredded or torn
generous drizzle balsamic vinegar

Preheat oven to 450.  Lightly drizzle EVOO over each pita and rub with garlic clove.  Toast in oven 2-3 minutes until lightly crisped.  Meanwhile, mix ricotta, lemon zest, salt, and pepper in bowl.  Spread over pitas and top with mozz cheese.  Toast in oven for 4-5 minutes until cheese is melted.

Prepare lettuces and fennel by rinsing and chopping.  Slice prosciutto and separate strips if necessary.  It will all stick together if you stack it to cut.  Chop basil.  Mix all in bowl and drizzle with balsamic and EVOO.  Toss thoroughly.

It is great to eat a bite of salad with each bite of pizza.  They really complement each other well!