Mediterranean Pesto Pizza with Tuscan Herb Olive Oil

Ingredients

• 2 Greek pita flatbreads, about 6 inches each
• 2 tablespoons prepared pesto
• ½ cup feta cheese
• 2 small tomatoes, chopped
• 8 pitted Kalamata olives, sliced
• The Anointed Olive Tuscan Herb Infused Olive Oil, for drizzling

Directions

1. Preheat oven to 350°F.
2. Place the pita flatbreads on a baking sheet and spread each with pesto.
3. Top evenly with feta, chopped tomatoes and Kalamata olives.
4. Bake for 6–8 minutes, until heated through and the feta has softened.
5. Remove from the oven and finish each pizza with a light drizzle of Tuscan Herb Infused Olive Oil.
6. Slice and serve warm.

I like the finishing drizzle rather than baking the Tuscan Herb into it because it makes the flavor of the oil more noticeable.