Drizzle olive oil over pita rounds, and spread evenly.
Sprinkle with Italian seasoning.
Cover with Parmesan cheese.
Bake for 8-10 minutes, until edges are lightly browned and cheese is melted.
Prepare pesto sauce VERY finely chop the basil leaves and the walnuts.
Combine with garlic and salt.
When rounds are ready, turn them over, so that the cheese side is down, drizzle the back with dressing, spread evenly.
Cut the rounds into six wedges, total 24 wedges.
On 12 of the wedges, place some greens, 1 slice of Mozzarella cheese, pesto, and one slice of tomato. Top with undressed wedges, cheese side up.
Secure with sandwich picks if necessary, which it probably will be!
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