Let’s create these flavorful Mediterranean pita bakes:

1. Preheat Oven and Prepare Baking Sheet:

• Preheat your oven to 350°F (175°C).
• Line a large baking sheet with parchment paper or aluminum foil for easy cleanup, if desired.

2. Prepare the Pita Bases:

• Spread a generous layer of the sun-dried tomato pesto onto one side of each pita bread.

3. Arrange Pitas and Add Toppings:

• Place the pesto-covered pita breads, pesto-side up, in a single layer on the prepared baking sheet.
• Evenly distribute the chopped Roma tomatoes, chopped fresh spinach, and sliced fresh mushrooms over the pesto layer on each pita.
• Sprinkle the crumbled feta cheese over the vegetables.
• Finish by sprinkling the grated Parmesan cheese on top of the feta and vegetables.

4. Drizzle with Oil and Season:

• Drizzle the olive oil lightly over the toppings on each pita.
• Season with freshly ground black pepper to taste. (Add a tiny pinch of salt only if your pesto and cheeses are very low in sodium).

5. Bake:

• Place the baking sheet with the pita bakes into the preheated oven.
• Bake for about 12 minutes, or until the pita breads are crisp around the edges, the toppings are heated through, and the cheese is melted and lightly golden.

6. Serve:

• Carefully remove the baking sheet from the oven.
• Let the pita bakes cool for a minute or two, then cut each pita into quarters (like a mini pizza) using a sharp knife or pizza cutter.
• Serve hot and enjoy!

A delicious, quick meal or appetizer ready in under 20 minutes of baking!