2 T Basil chiffonade
6 oz. Goat Cheese
1 1/2 c. parmesan cheese
2 c. mozzarella
3 c. cooked shrimp
1 clove garlic, minced
Sprinkle each pita with garlic, then mozzarella. Divide goat cheese and shrimp among pita. Top with parmesan and basil.
Broil 5 minutes or until bubbly and edges are beginning to brown, longer for a crisper crust. Serve whole or cut into quarters.
8 whole servings or 16 appetizer portions.