November 17, 2012 by chicagogrilling365
I put the sliced tomatoes in a bowl with extra virgin olive oil and some salt and pepper. I wanted to roast them before putting them on the pita. While the tomatoes were grilling, I brushed a mixture of olive oil and a basil puree on the pita.
Once the tomatoes were cooked I placed them on the pita, topped them with mozzarella, and put them back on the grill. I put the cover on the grill to get the cheese super melty.
I forgot to make a balsamic reduction to drizzle over them, but it was just as good.
Thanks for reading!
K & J