1 wholemeal pita bread
2 tbsp extra virgin olive oil
½ cup Kalamata olives, diced
½ cup green olives, diced
1 cup cherry tomatoes, quartered
1 tsp dried oregano
1 cup mozzarella, grated
Fresh basil leaves, to garnish
Preheat the oven grill.
Place the olives and tomatoes in a bowl, season with salt and pepper and drizzle in half the extra virgin olive oil. Add the oregano and stir to combine.
Heat a large, oven-safe non-stick frypan over low heat and drizzle in the remaining extra virgin olive oil. Add the pita and cook until lightly toasted, then flip over.
Pour the tomato and olive mixture onto the pita in the pan and spread out evenly. Turn off the heat, then sprinkle over the mozzarella and transfer the pan to the grill. Grill until the cheese has melted and is golden on top.
Garnish with basil leaves before serving.