Ingredients
- 2 pocketless Greek pita breads
- 1/4 cup basil pesto
- 1 cup shredded mozzarella cheese
- 2 Roma tomatoes, sliced
Directions
Preheat oven to 400 degrees F (200 degrees C).
Place pita breads on a baking sheet.
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Bake in the preheated oven until lightly browned and slightly crisp, 8 to 10 minutes.
Spread pesto onto each pita bread and top with mozzarella cheese and tomato slices.
Bake in the oven until cheese is melted and tomatoes are tender, about 10 minutes more.