4 pita discs (2 pita pockets cut in half)
1 (16 oz.) can stewed tomatoes, drained
4 oz. shredded part skim Mozzarella cheese
Sprinkle of oregano
Sprinkle of basil
2 sprinkles of Parmesan cheese

Preheat oven to 350 degrees. Finely chop tomatoes. Spoon drained tomatoes evenly on the pita discs. First sprinkle Mozzarella cheese over tomatoes, then oregano, basil, and Parmesan on top. Bake for 10 minutes or until cheese melts.