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1
Halve the pita loaves horizontally to form 4 rounds, arrange the rounds, rough sides up, on a baking sheet, and brush the tops lightly with the additional oil.
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2
Sprinkle the rounds with salt to taste and toast them in the middle of a preheated 350F.
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3
oven for 5 minutes, or until they are pale golden and crisp.
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4
Sprinkle half the mozzarella onto the rounds and bake the rounds for 1 minute, or until the mozzarella is melted.
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5
While the rounds are toasting, in a large skillet cook the onion and the garlic in the remaining 3 tablespoons oil over moderately low heat, stirring, until the onion is softened, add the bell peppers, and cook the mixture, stirring, for 4 minutes, or until the peppers are softened.
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6
Add the zucchini, the mushrooms, the oregano, and salt and pepper to taste and cook the mixture, stirring, for 2 minutes, or until the zucchini is softened.
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7
Stir in half the remaining mozzarella and divide the mixture among the rounds, mounding it slightly.
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8
Top the rounds with the remaining mozzarella, the tomato, the basil, and the Parmesan and broil the rounds under a preheated broiler about 4 inches from the heat for 3 minutes, or until the cheeses are melted and bubbly.
