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Categories:Viewed: 13 - Published at: 9 years ago
Ingredients
- 6 sandwich-size pita pockets
- 8 oz. mozzarella cheese
- 1 tsp. dried oregano
- 2 tbsp. olive oil
- 1/2 tsp. Pepper
- 2 c. diced tomatoes
- 1/2 c. fresh basil leaves
Method
- Top with cheese and oregano, equally divided.
- Bake until cheese is bubbly, about 10 minutes.
- Add oil and pepper to tomatoes and toss gently to mix and coat.
- Serve tomatoes and basil in separate bowls to spoon on hot pitas.