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1
Preheat the oven to 400F.
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2
Drizzle EVOO over the pitas and rub them with the crushed clove of garlic.
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3
Season with a little salt and pepper and arrange on 2 cookie sheets or place directly on oven racks.
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4
Transfer the bread to the oven and toast for 2 to 3 minutes, or until the pitas start to flirt with being crispy.
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5
While the pitas are in the oven, in a bowl combine the ricotta, lemon zest, salt, and pepper.
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6
Remove the slightly crispy seasoned pitas from the oven; spread the ricotta mixture over the bread, covering it from edge to edge.
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7
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.
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8
Trim the tops of the fennel bulb and quarter lengthwise.
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9
Remove the core from each quarter with an angled cut.
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10
Slice the fennel across into thin pieces and add to a salad bowl.
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11
Shred the romaine and the radicchio and add to the bowl.
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12
Add the prosciutto and basil, then drizzle balsamic vinegar and EVOO over the salad and season with a little salt and pepper.
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13
Toss the salad thoroughly.
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14
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.
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15
If eating pizza with a knife and fork isnt your style, then serve the salad on the side.
