Grilled Avocado Pita Pizzas with Wilted Arugula

Grilled Avocado Pita Pizzas with Wilted Arugula (A Little Bit Crunchy A Little Bit Rock and Roll)


5 pita rounds

1 package arugula (about 8 ounces or so)

4 tablespoons olive oil, divided

4 cloves garlic, crushed and minced

8 ounce block jalapeño cheddar or jalapeño jack cheese, shredded

3 Roma tomatoes, sliced

roasted red pepper, diced 

1 avocado, sliced

hemp seeds (optional, will add extra protein)

salt and fresh cracked pepper to taste


1. Preheat your outdoor grill to a medium high heat. These pizzas cook quickly. Too high a flame will burn them.

2. Use kitchen sheers to cut your pizzas around the circumference so you have two halves. If your pita doesn't want to split, you can leave them whole for a thicker, chewier pizza crust. Brush both sides of the pitas lightly with two tablespoons oil.

3. Add the remaining two tablespoons of oil to a medium sized skillet. Add the four cloves of minced garlic to the oil. Turn on the heat to a low flame and slowly cook the garlic in the oil for about a minute or two, just until it becomes fragrant. If you burn the garlic, your entire dish will be bitter. Turn the flame up a bit and add the arugula. Toss the arugula in the garlic oil and add a dash of salt. Cook the arugula just until it begins to wilt. I like to have my cooked lettuce to remain slightly crisp. This should only take a minute or so.

4. Top each pita round with shredded cheese. Next, add the sliced tomatoes and give them a little sprinkle of salt and pepper. Finally, top the pizza with the wilted arugula and roasted red peppers.

5. Grill the pita pizzas for about one to two minutes, just until the cheese is melted and the pita crisps up and gets a nice golden brown color. Watch them closely! They will burn.

6. Top your grilled pizzas with fresh sliced avocado and a sprinkle of hemp seeds. Season with additional salt and pepper to taste.