Pita pizza

Ingredients:

• 4 pitas without a cavity inside, 15-20 cm in diameter.
• 1/2 tbsp. ricotta cheese
• 110 g diced mozzarella cheese
• 3 medium-sized tomatoes
• Salt and freshly ground pepper
• 3 cups young arugula shoots
• 1/2 cup coarsely chopped pitted Kalamata olives
• 1 tbsp coarsely chopped fresh rosemary
• 1 large red onion, sliced ​​into 2.5 cm thick rings
• A pinch of red pepper flakes
• 1 tbsp olive oil, plus more for greasing

Preparation:

1. Remove the stems from the tomatoes, then cut them in half crosswise and squeeze the juice and seeds into a large bowl. Add a tablespoon of olive oil, salt, and pepper.
   
   Add the arugula spears, but do not stir. Dice the tomato pulp and toss in a separate bowl with the olives and rosemary.
2. Preheat the grill to medium-high. Brush the red onion rings with olive oil and season with salt.
   
   Grill until tender, 3-4 minutes per side. Transfer to a plate and separate into individual rings. Reduce grill heat to medium.
3. Brush both sides of the pitas with olive oil and grill until crispy, 2-3 minutes per side. Top with some of the tomato-olive mixture, ricotta, mozzarella, and roasted onions. Close the grill and grill until the cheese is melted, 2-3 minutes more.
   
   Toss the arugula with the dressing and spoon it onto the pitas. Season with salt, red pepper flakes, and drizzle with olive oil.