Yield: 6 Servings
|6 \N||Sandwich size pita pockets|
|8 ounces||Mozzarella cheese; shredded|
|1 teaspoon||Dried oregano|
|2 tablespoons||Olive oil|
|2 cups||Tomatoes; diced|
|½ cup||Fresh basil leaves, stacked, rolled up; cut in thin strips|
Heat oven to 450. Place pitas on a large baking sheet.
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. Serves 6.
Posted to FOODWINE Digest 8 November 96 Date: Sat, 9 Nov 1996 12:06:52 -0500 From: Laura Hunter <LHunter722@...>