• Adjust rack to top position and heat broiler to high. Wash and dry produce.

• Reserve 1 TBSP Italian cheese blend. Halve lemon. Tear or slice prosciutto into bite-size pieces.

• Place pitas on a baking sheet; top with remaining cheese. Broil on top rack until cheese just melts and pitas are warmed, 2-3 minutes.

• In a large bowl, whisk together jam, a drizzle of olive oil, juice from half the lemon (whole lemon for 4 servings), a pinch of salt and pepper, and as many chili flakes as you like. Add arugula, pecans, and half the prosciutto; toss until thoroughly coated.

• Cut cheesy pitas into quarters and sprinkle with remaining prosciutto. Top with salad and reserved Italian cheese blend.

• Divide pita pizzas between plates and serve.