# Components:
→ Base
01 - 4 whole wheat pita breads
02 - 1 cup tomato sauce or pizza sauce
→ Cheese
03 - 1 1/2 cups shredded mozzarella cheese
04 - 1/4 cup crumbled feta cheese (optional)
→ Seasonal Vegetables
05 - 1 small zucchini, thinly sliced
06 - 1 small red bell pepper, thinly sliced
07 - 1/2 red onion, thinly sliced
08 - 1 cup cherry tomatoes, halved
09 - 1/2 cup baby spinach leaves
→ Aromatics & Seasoning
10 - 2 tablespoons olive oil
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon dried chili flakes (optional)
13 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Arrange pita breads on the prepared baking sheet and brush each lightly with olive oil.
03 - Spread a generous spoonful of tomato sauce over each pita, leaving a small border around the edge.
04 - Distribute zucchini, red bell pepper, red onion, cherry tomatoes, and baby spinach evenly over the sauce.
05 - Sprinkle generously with mozzarella cheese and, if desired, add crumbled feta cheese. Season with dried oregano, optional chili flakes, salt, and black pepper.
06 - Bake in the preheated oven for 10 to 12 minutes, or until the cheese is melted and bubbling and pita edges are crisp.
07 - Cut each pita into wedges and serve while hot.
