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
6 Fresh Cremini Mushrooms, Sliced
1 Cup Crumbled Feta Cheese
2 Tablespoons Grated Parmesan Cheese
3 Tablespoons Olive Oil
Ground Black Pepper To Taste
Step 1 Preheat the oven to 350 degrees F (175 degrees C).
Step 2 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.
Step 3 Bake in the preheated oven until pita breads are crisp, about 12 minutes. Cut pitas into quarters.