Garden Mozzarella Pita
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Cook time: 
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Serves: 5 pitas
  • 5 pita bread
  • about ¼ cup pesto, or 2-2.5 tsp. per pita
  • 1 red onion, sliced
  • 1 bell pepper, sliced
  • 1 pint cherry tomatoes, halved
  • 8 oz mozzarella
  • 5 bacon slices
  • 1 tsp. olive oil
  • ground parmesan
  • salt and pepper, to taste
  1. Set oven to broil.
  2. Spread about 2 tsp. pesto on each pita bread and set aside.
  3. Heat oil in a medium skillet and add onion and pepper slices to the pan, season with salt and pepper and sauté until tender (about 5-7 minutes), remove and set aside.
  4. Chop bacon into small pieces and add to pan. Cook until crispy (about 3-5 minutes) and place on paper towels to remove some of the grease.
  5. Tear small pieces of mozzarella and place on top of pesto layer and add pitas to the oven, broiling for 2-3 minutes or until cheese is melted. Remove and allow to cool for a couple minutes.
  6. Divide the sautéed vegetables among the pitas and top with halved tomatoes, sprinkle with bacon, add desired parmesan and serve.
*skip the broiling process to shorten the cook time, they are delicious either way!
*depending on how much you like the pesto flavor, use your discretion when spreading on the bread.
*try skipping the bacon if you want to keep this vegetarian!
Recipe by Words Like Honeycomb at