Great and fast option if you really want pizza, but no desire or time tinkering with the test. In this recipe, pita bread grilled on both sides, along with fountain cheese. Top with a mixture of rucola, fennel, onion and parsley and everything is sprinkled with gorgonzola or any other blue cheese. Such pizza is perfect as a snack on a summer barbecue. the value of one serving: (total 4) Calories 450, total fat 25 g., saturated fats, proteins 24 g, carbohydrates 33 g, fiber, cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 25 minutes Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 pieces of pita bread, cut in half
- 1 tbsp. l olive oil, plus some more for lubrication
- 1/2 tbsp. grated fountain cheese (about 60 gr.)
- 110 gr. chopped into thin slices of dried prosciutto, tear to pieces
- 4 tbsp. arugula
- 1 onion fennel, cut in half, remove core and finely chop
- 2 tbsp. l coarsely chopped basil
- 1/2 head red onion, cut into thin slices
- 2 tbsp. l balsamic vinegar
- 1/2 tbsp. crumbled gorgonzola or other blue cheese (about 60 gr.)
Recipes with similar ingredients: pita bread, fountain cheese, prosciutto, arugula, fennel bulb, basil, red onion, balsamic vinegar, gorgonzola cheese, blue cheese
Recipe preparation:
- Preheat the grill to medium temperature. Lightly grease pita bread olive oil, then grill it to bottom there were traces of grill bars, about 2 minutes. Turn the bread over and immediately place the fountain on top. Keep going fry until the cheese melts, about 2 minutes. Shift to plate and put on top the prosciutto.
- In a large bowl, mix arugula, fennel, parsley and red bow. Sprinkle with vinegar and 1 tbsp. l olive oil; season salt and pepper and mix. Put the mixture on top of the pizza; sprinkle with gorgonzola.
