Rated as 4.76 out of 5 Stars on Allrecipes.com

Prep Time: 10 m
Cook Time: 10 minute
Ready In: 22 minutes

“This is great as a party appetizer or a full meal. Tasty, full of flavor and good for you. The crunchy crust is what I really like! You can play with the veggie toppings and cheeses for a great meal that is fast and delicious! A wonderful quick meal!”

Ingredients
1 (6 ounce) tub sun-dried tomato pesto
6 (6 inch) whole wheat pita breads
2 roma (plum) tomatoes, chopped
1 bunch spinach, rinsed and chopped
4 fresh mushrooms, sliced

1/2 cup crumbled feta cheese
2 tablespoons grated Parmesan cheese
3 tablespoons olive oil
ground black pepper to taste
Directions
Preheat the oven to 350 degrees F (175 degrees C).

Spread tomato pesto onto one side of each pita bread and place them pesto-side up on a baking sheet. Top pitas with tomatoes, spinach, mushrooms, feta cheese, and Parmesan cheese; drizzle with olive oil and season with pepper.

Bake in the preheated oven until pita breads are crisp, about 12 minutes. Cut pitas into quarters.