Preheat your over to 350 degrees. Place 6 whole wheat pitas on a parchment paper covered baking sheet. Spread each pita with sun dried tomato pesto, about 6 oz total.
Sauté 2 chopped plum tomatoes, a bunch of sliced mushrooms (your call how many, at least 6), and a bunch of chopped spinach (or a bag’s worth) until the mushrooms are golden, about 5 minutes. Divide the mixture over the 6 pitas.
Top with a crumbled block of feta cheese, at least 1/2 cup, then sprinkle with a handful of shredded Parmesan cheese. Drizzle lightly with your favorite oil. You can be traditional as use olive oil, or an infused oil; I used truffle oil. Season to taste with freshly ground black pepper.
Bake about 12 minutes, or until the pitas are crisp.
Should you make this? Why yes, you really should give it a try. Basically, you can sauté any leftover veggies to clean out your refrigerator. If you avoid vegetables, just sauté the tomatoes and sprinkle on some pepperoni or cooked, crumbled sausage. Enjoy!