One can’t really go wrong with lightly toasted flatbread and an insalata Caprese filling of tomatoes, fresh Mozzarella, and basil. The original recipe comes from a friend’s Pampered Chef recipe; the following, my adaptation. Sprinkle evenly with Parmesan cheese and seasoning mix. Bake 8-10 minutes or until edges are light golden brown and cheese is melted. Using a sharp chef’s knife, cut each round into six wedges. Top each wedge with a small amount of the greens. Place one slice of mozzarella cheese over greens; top with pesto and one slice of tomato. Top with remaining pita wedges, cheese side up forming 12 mini sandwiches. Serve immediately.
