Delicious Pepper Pitas Food

PITA PIZZAS

Steps:

• Core the tomatoes and halve them crosswise, then squeeze the juices and seeds into a large bowl. Whisk in 1 tablespoon olive oil and season with salt and pepper. Add the arugula but don't toss; set aside. Dice the tomatoes and toss in a separate bowl with the olives and rosemary.
• Preheat a grill to medium high. Brush the onion rounds with olive oil and season with salt. Grill until soft, 3 to 4 minutes per side. Transfer to a plate and separate the rings. Reduce the grill heat to medium.
• Brush both sides of the pitas with olive oil and grill until marked, 2 to 3 minutes per side. Top with some of the tomato-olive mixture, ricotta, mozzarella and onion. Cover and grill until the cheese melts, 2 to 3 minutes.
• Toss the arugula with the dressing and pile on top of the pitas. Season with salt and the red pepper flakes and drizzle with olive oil.

CHICKEN FAJITA PITA

Steps:

• Preheat the oven to 425°F. Lightly coat a rimmed baking sheet with nonstick cooking spray.
• In a small bowl, combine the chili powder, paprika, garlic powder, cumin, oregano, salt, and pepper.
• Cut the chicken, crosswise into 3/4-inch strips. Cut the onion, and bell peppers into 3/4-inch strips, and place on the baking sheet.
• Drizzle the oil over the chicken and vegetables, tossing gently to coat. Evenly sprinkle the fajita spice blend on top of the mixture and give it another quick stir.
• Bake until the chicken is cooked through and the vegetables are tender, 25 to 30 minutes. Remove from the oven and squeeze lime juice on top.
• Use tongs to fill the pita pockets and serve.

PEPPERED PORK PITAS

Steps:

• In a small bowl, combine pork, oil, pepper and garlic; toss to coat. Place a large skillet over medium-high heat. Add pork mixture; cook and stir until no longer pink. Stir in red peppers; heat through. Serve on pita breads. Top with mayonnaise and lettuce if desired.