2 standard-size (7-inch diameter) pita pockets
3 Tbsp pesto (either store-bought or homemade)
1/2 cup shredded mozzarella cheese
1 ripe tomato, diced (about 1/2 cup)
2 Tbsp chopped fresh basil
- Preheat oven to 400° F.
- Place pitas on baking sheet, lightly sprayed with cooking oil.
- Spread 2 Tbsp pesto on each pita. Top each with 1/4 cup of cheese.
- Remove from oven and top with tomato and basil.
Eat and enjoy!