2 pocket pitas, each split into 2 rounds
2 tablespoons olive oil
2 cups shredded scamorza cheese (you can also use mozzarella)
1 Roma tomato, thinly sliced
Garlic salt, for sprinkling
Fresh basil leaves, for topping
1. Preheat the oven to 400 degrees F.
2. Brush both sides of each pita round with a liberal coating of olive oil and place all 4 rounds onto a baking sheet.
3. Sprinkle the shredded cheese in an even layer on each pita. Place a single layer of tomato slices on top of the cheese and sprinkle garlic salt over top of each.
4. Bake until the bottoms are golden brown and the pitas are crispy, 15 to 20 minutes. Top with fresh basil.