2 tomatoes, seeded and chopped
8 ounces fresh mozzarella cheese, cut into ½ inch cubes
2 ounces pepperoni slices cut in strips
1 tbsp seasoned bread crumbs
6 tsp homemade basil pesto
6 pita breads with precut pockets
Pat chopped tomato dry with paper toweling. Place in a medium size bowl along with mozzarella cubes, pepperoni strips and bread crumbs. Stir to combine. Spread 1 tsp pesto on inside of each pita pocket. Spoon an equal amount of the tomato and mozzarella cheese mixture, about 2/3 cup, into each pita pocket. Place upright in a small baking dish and microwave on high for 1 minute until warm. Garnish with basil and serve immediately.