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2 large pocketless pitas
2 large plum tomatoes, thinly sliced
1/2 tsp salt
2 tbsp chopped basil
2 tsp olive oil
2 garlic cloves, minced
1/3 cup shredded part-skim mozzarella cheese
1. Preheat oven to 400 degrees. Spray a large nonstick baking sheet with nonstick cooking spray. Place the pitas flat on sheet.
2. In a small bowl, mix the tomatoes and slat; stir in the basil, oil and garlic. Top the pitas with the tomato mixture, drizzling any liquid in the bowl over the toppings. Bake until the tomatoes are hot and softened, about 8 mins. Sprinkle with the cheese; bae until the cheese is melted, about 3 mins longer. Cut the pitas in half before serving
1 serving = half the pita
You can also use 4 smaller pitas instead of 2 large, then each pita is 3 points. That's how I prefer to do it.