Caprese Pita Pocket

Ingredients · 2 servings

• 2Pita pocket
• 150 gMini mozzarella, drained
• 160 gCherry tomato, halved
• 8 gBasil, torn
• 1 tbspBalsamic glaze
• ¾ tbspOlive oil
• 0.17 tspSalt
• ¼ tspBlack pepper, ground

Equipment

stovetop, cutting board, knife, spoon, small bowl, skillet, plate, tongs, colander

Instructions

1. 1
   Set Up

   Gather measured ingredients, a cutting board, knife, spoon, small bowl, skillet, and plates before cutting the filling. · 2 min

   What to look for: All ingredients and tools are ready on the counter.

2. 2
   Warm Pita

   Warm the pita pockets in a dry skillet over medium heat for 1 minute per side, just until pliable and lightly puffed. · 2 min

   What to look for: The pita pockets look soft and slightly puffed.

3. 3
   Prepare Filling

   Halve the cherry tomatoes, tear the basil, and drain the mini mozzarella so the pita stays neat instead of soggy. · 3 min

   What to look for: Tomatoes are juicy, basil is fragrant, and mozzarella is no longer dripping.

4. 4
   Season Filling

   Toss the tomato, mini mozzarella, basil, olive oil, salt, and black pepper in a bowl until glossy and evenly seasoned. · 2 min

   What to look for: The filling looks shiny with basil evenly scattered through it.

5. 5
   Fill Pockets

   Open each warm pita pocket gently, then spoon in the Caprese filling without packing it tightly. · 2 min

   What to look for: Each pita is full but not split or crushed.

6. 6
   Finish Serve

   Drizzle balsamic glaze inside each pocket and serve at once while the pita is soft and the cheese is cool. · 1 min

   What to look for: Dark glossy glaze streaks the fresh filling.