PITA PIZZA WITH GREEN OLIVES, MONTEREY JACK & CHOPPED SALAD

INGREDIENTS {SERVES 4}
Chopped Salad:
1 garlic clove, peeled and halved
2 tablespoons balsamic vinegar
1 small red onion, halved, thinly sliced
¼ cup extra virgin olive oil
Coarse sea salt and fresh black pepper
3 hearts of romaine, coarsely chopped
4 medium Kirby cucumbers, cut into
bite-sized pieces
2 medium tomatoes, cored, seeded,
and diced
1 ripe avocado, diced
5 fresh basil leaves, torn into pieces
8-10 fresh mint leaves, torn into pieces

Pita Pizza:
4 (7 inch) pocketless pita breads
8 oz. Monterey Jack cheese, grated
½ cup pitted and chopped green olives
2 jalapeño peppers, minced
Crushed red pepper flakes
Freshly milled black pepper
Shaved Parmesan cheese for garnish

RECIPE
Place a pizza stone or an inverted rimmed baking sheet in the upper thirdof the oven and preheat the oven to 450°F.

To prepare the salad, vigorously rub the inside of a large bowl with the garlic. Add vinegar and red onion and set aside for 5 minutes. Whisk in the oil and season with salt and pepper. Add the lettuce, cucumber, tomato, avocado, basil, and mint and toss well.

Bake the pitas, in batches if necessary, on the heated pizza stone or pan for 3 minutes.

In a small bowl, combine the cheese, olives, and jalapeños. Divide this mixture among the four pitas.

Return the pitas to the oven, two at a time, and bake until the cheese is bubbling and lightly browned, about 5 minutes.

Mound the salad on top of the pizzas, sprinkle with Parmesan cheese, and serve.

Nutrition Info per serving:
693 calories.
43g total fat. 
4g saturated fat.
61mg cholesterol.
997mg sodium.
58g carbohydrates
10g fiber.
25g protein.