Pita Pizzas

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3 medium tomatoes

1 tablespoon extra-virgin olive oil, plus more for brushing and drizzling

Kosher salt and freshly ground pepper

3 cups baby arugula

1/2 cup pitted kalamata olives, roughly chopped

1 tablespoon fresh rosemary, roughly chopped

1 large red onion, cut into 1-inch-thick rounds

4 6-to-8-inch pocketless pitas

1/2 cup ricotta cheese

1/4 pound part-skim mozzarella cheese, diced

Pinch of red pepper flakes

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