Roasted Tomato and Fresh Mozzarella Pita Pizza
Prep time
Cook time
Total time
Serves: 1
  • 3 cups of cherry tomatoes, sliced in half
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • 8 ounces of fresh mozzarella, sliced
  • 6 – 8 basil leaves, thinly sliced
  1. Preheat oven to 350
  2. Mix together tomatoes, balsamic vinegar, and olive oil. Spread out on a baking sheet and bake for 35 – 40 minutes or until slightly shriveled and juices are coming out. Put in a bowl and lightly mash up with a fork. Let cool. Then, using a mesh strainer, drain the juices. It is necessary to drain the juices in this recipe because if you don’t your pizza will be very watery. You can always save and freeze the juices for a later recipe. Also, this step can be done a few days in advance.
  3. Divide the tomatoes between the 4 pitas. Next evenly divide, on top of the pitas, the mozzarella and basil.
  4. In a 350 degree oven bake for 15 – 20 minutes, or until cheese is melted.
Nutrition Information
Calories: 364 Fat: 17 Carbohydrates: 32 WW Points +: 9 Fiber: 5 Protein: 21
Recipe by Organize Yourself Skinny at