Ingredients

4 servings

　　Extra-virgin olive oil (EVOO), for drizzling

　　4 10-to 12-inch pita breads, white or whole-wheat

　　1 large garlic clove, crushed

　　Salt and freshly ground black pepper

　　1 1/2 cups whole-milk ricotta cheese

　　Zest of 1 lemon

　　1 sack (10 ounces) or 2 cups shredded mozzarella 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

　　A generous drizzle of balsamic vinegar

　　

Step 1

Preheat the oven to 400°F.

　　

Step 2

Drizzle EVOO over the pitas and rub them with the crushed clove of garlic. Season with a little salt and pepper and arrange on 2 cookie sheets or place directly on oven racks. Transfer the bread to the oven and toast for 2 to 3 minutes, or until the pitas start to flirt with being crispy.

　　

Step 3

While the pitas are in the oven, in a bowl combine the ricotta, lemon zest, salt, and pepper. Remove the slightly crispy seasoned pitas from the oven; spread the ricotta mixture over the bread, covering it from edge to edge. Sprinkle the ricotta with the shredded mozzarella and return the pitas to the oven for 4 to 5 minutes, or until the cheese melts and browns at the edges.

　　

Step 4

Trim the tops of the fennel bulb and quarter lengthwise. Remove the core from each quarter with an angled cut. Slice the fennel across into thin pieces and add to a salad bowl. Shred the romaine and the radicchio and add to the bowl. Add the prosciutto and basil, then drizzle balsamic vinegar and EVOO over the salad and season with a little salt and pepper. Toss the salad thoroughly.

　　

Step 5

To serve, remove the pitas from the oven, arrange them on 4 serving plates, and arrange a pile of the red and green salad on top. If eating pizza with a knife and fork isn’t your style, then serve the salad on the side.

　　Rachael Ray 365: No Repeats