Mozzarella and Tomato Skillet Pita Pizzas

Ingredients

• 4 pita rounds, 8- to 12-inches
• 1 1/2 pounds fresh mozzarella
• 4 medium tomatoes, thinly sliced
• 1 pint mixed cherry tomatoes, halved
• Olive oil, for sprinkling
• Salt and pepper, to taste
• Large handful fresh basil leaves

Directions

1. Cut each pita around the edge with scissors so it opens into 2 thin rounds. Pull the rounds apart, then place them on a baking sheet with the rough sides turned upward.
2. With a thin, sharp knife, cut the mozzarella into slices as thin as you can manage. Don’t worry if the pieces are uneven or not perfectly round.
3. Scatter the mozzarella over the pita rounds, leaving some of the surface showing if needed. Lay on a few slices of the large tomatoes, using enough to nearly cover the cheese, then tuck the cherry tomatoes into the open spaces. Finish with a drizzle of olive oil and a sprinkle of salt and pepper.
4. Warm a cast-iron skillet, or another heavy skillet, over medium heat for 3 minutes, until a drop of water hits the surface and immediately sizzles away. Place 1 pizza round in the skillet and put a lid on the pan. Cook for 3 to 5 minutes, until the mozzarella is melted around the edges. Slide a wide metal spatula underneath, move the pizza to a plate, and repeat with the rest of the pizzas. If you have more than 1 skillet, you can cook several at the same time.
5. As the pizzas cook, get the basil ready. Stack the leaves, roll them into a tight tube, and slice thinly across the roll with a sharp knife. Gently loosen the basil shreds with your fingers. You can also simply tear the leaves by hand.
6. Top the hot pizzas with a pinch of salt and the basil. Serve right away.