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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 12 |
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This is a Pampered Chef recipe, and absolutely delicious. Not too much work, either. Ingredients:
4 pita bread rounds (without pockets) |
1 tablespoon olive oil |
1/4 teaspoon italian seasoning |
1/4 cup grated parmesan cheese |
8 ounces mozzarella cheese |
2 large plum tomatoes |
1/2 cup fresh basil, fresh, lightly packed |
1/4 cup toasted walnuts |
1 garlic clove, pressed |
1/4 teaspoon salt |
2 tablespoons light balsamic vinaigrette salad dressing |
4 cups baby greens or 4 cups spinach leaves |
Directions:
1. Preheat oven to 425°F.
2. Drizzle olive oil over pita rounds, and spread evenly.
3. Sprinkle with Italian seasoning.
4. Cover with Parmesan cheese.
5. Bake for 8-10 minutes, until edges are lightly browned and cheese is melted.
6. Prepare pesto sauce VERY finely chop the basil leaves and the walnuts.
7. Combine with garlic and salt.
8. When rounds are ready, turn them over, so that the cheese side is down, drizzle the back with dressing, spread evenly.
9. Cut the rounds into six wedges, total 24 wedges.
10. On 12 of the wedges, place some greens, 1 slice of Mozzarella cheese, pesto, and one slice of tomato. Top with undressed wedges, cheese side up.
11. Secure with sandwich picks if necessary, which it probably will be!
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