"This is a Cooking Light Recipe from 2004 and makes a wonderful side dish for grilled main coarses."
0.4 (7 inch)
garlic, bottled minced
mozzarella cheese, part-skim preshredded
1/2 cup vidalia onions or 1/2 cup
other sweet onion, thinly sliced
extra virgin olive oil
crushed red pepper flakes
grape tomatoes, quartered
kalamata olive, pitted coarsely chopped
basil leaves, chopped
gourmet salad greens
Preheat oven to 475°.
Place pitas on a baking sheet. Spread 1/2 teaspoon garlic on each pita. Sprinkle each pita with 1/4 cup cheese, and divide onion evenly among pitas. Bake at 475° for 8 minutes or until edges are lightly browned and cheese is bubbly.
While pitas bake, combine vinegar, oil, and pepper in a large bowl, stirring with a whisk. Stir in tomatoes, olives, and basil. Add salad greens, and toss gently to coat.
Place 1 pita on each of 4 plates; top each pita with about 1 cup salad. Serve immediately.