The toum gives these savory little rounds so much flavor. Make your own using my detailed method here. The vegetables can be changed up however you see fit: asparagus or zucchini and red onion work well, just be sure to cook them first as they won’t get cooked enough in the quick-broiling process. Make as many or as few of these as you need; so easy to expand the recipe.
2small or mediumfluffy pitas, pulled apart into halves
1/2cuptoum garlic sauce
1/2teaspoonkosher salt
1cupor 16 small broccoli florets, steamed or boiled
1/2smallred bell pepper, cut into 16 small slivers
1cupfinely shredded mozzarella
Instructions
Place the pita halves on a sheet pan, rough side facing up. Spread the toum evenly on top of each half and sprinkle with salt.
Arrange the broccoli florets and pepper slivers on top of the toum. Pile ¼ cup of the mozzarella in the center of each pita.
Heat the broiler and place the sheet pan under the broiler.Keep a close eye on them, broiling until the cheese melts, about 3 minutes. Allow the pitas to cool for a few minutes before serving, warm.