Spicy Snack: Italian Tomato, Mozzarella and Pita Breads

Since you hardly need any time to prepare, it is best to preheat the oven to 200 degrees top / bottom heat (or 180 degrees circulating air) right from the start.

Drain the mozzarella and cut into thin slices. Also cut the washed tomatoes into slices. Halve the pita breads and set the lids aside. Brush the two floors with 1 tbsp pesto each. Place the mozzarella and tomato slices alternately in a circle. Sprinkle with salt and pepper and, if you like, with tomato and mozzarella spice.

Bake on a baking sheet lined with baking paper on the middle rack in the hot oven for about 6 - 7 minutes, until the cheese has melted slightly. Only put the two cut-off lids in the oven at the last minute, otherwise they will be too dark.

Remove the loaves of bread and sprinkle the rest of the pesto on top. Scatter a few chopped basil leaves on top and drizzle with a little balsamic cream. Put the lids on the bread and serve.