Margherita Pitas

This week is National Herb week and here at Saltbox House Cooking Exchange, we would like to challenge everyone to make a dish using fresh herbs.  

I have four potted herbs in my kitchen window (Basil, Oregano, Dill Weed, and Rosemary). They are so nice to have there ready to use. With just a few snips, I have some fresh, fragrant herbs that I can add to a delicious dish. My basil plant is my favorite and I would like to share a quick and easy recipe that I can't seem to go with out. My Margherita Pita.   

I like to use the Flat-Outs, flat pita bread because it resembles thin crust pizza to me (my favorite). I brush some olive oil over the whole pita, add Mozzarella (sliced or shredded) and a little shredded Parmesan.

I cut up some fresh Basil leaves, Roma Tomatoes and spread them around the pita (sometimes I add a little Oregano too). I bake this in the oven (or toaster oven) set @ 400 degrees for 5-10 minutes or until done. I like mine a little crispy but, not too much that the cheese is really hard.

Each mouth watering bite is so full of flavor that you don't need anything extra. Enjoy!