3 tablespoons eggplant meze
2 tablespoons eggplant spread
⅛ cup Peloponnese Kalamata Olives Halved
3 (6-inch ) pita breads
2 tablespoons tomato sauce
½ cup shredded mozzarella cheese
2 tablespoons crumbled feta cheese
2 tablespoons soft goat cheese
Heat oven to 425°F.
Top pita breads as desired with toppings. Bake 7–10 minutes or until heated thoroughly.