1/2 TBL extra virgin olive oil
pinch dried oregano
pinch dried basil
pinch garlic salt
3 TBL sundried tomatoes packed in oil, finely chopped
1/2 TBL oil from the sundried tomatoes
1. Preheat oven to 350-degrees. Mix olive oil, oil from the sundried tomatoes container, oregano, basil, and garlic salt in a small bowl. Chop the sundried tomatoes and keep separate from the oil mixture.
2. With a knife, cut around the entire edge of the pitas forming four rounds. Brush the pita rounds with the oil mixture and use scissors or a knife to cut the pita in half, and then into four triangles.
3. Place the pita triangles on a baking sheet (oil side facing up) and sprinkle with the chopped sundried tomatoes. Bake for 6 minutes, or until the edges of the pita are golden and have curled up slightly.