clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon


  • Yield: 4 1x


  • 4 tablespoons extra virgin olive oil
  • 5 (8-incpita breads
  • ½ cup prepared pesto
  • 1 cup shredded Italian cheese blend
  • 2 tablespoons red wine vinegar
  • Kosher salt and cracked black pepper
  • Heirloom tomatoes (halved)
  • 1 cup mozzarella cheese (diced)
  • 2 cups arugula


  1. Adjust oven rack to middle position and heat oven to 475 degrees. Brush 2 tablespoons oil over top and bottom of pita breads. Transfer to a baking sheet and bake until golden, about 5 minutes.
  2. Spread 2 tablespoons pesto on each toasted pita round. Sprinkle cheese evenly over sauce. Bake until cheese is melted and warmed through, about 6 to 8 minutes.
  3. Meanwhile, combine remaining oil, vinegar, and salt and pepper to taste in a bowl. Toss tomatoes, mozzarella, and arugula together in a separate bowl.
  4. Just before serving, top with tomato, mozzarella, and arugula.