4 whole wheat pita pockets
4 oz chevre (soft goat cheese)
4 tsp milk of choice
1 medium peach
2 cups microgreens, loosely packed
balsamic vinegar, as needed
Preheat your grill to medium-high.
Combine the goat cheese and milk in a small container, stirring to combine. Thinning the goat cheese with milk makes it easier to spread.
Slice the peach into thin slices. Each pita should have 5-6 peach slices.
To assemble pita pizza, place the pitas on a cookie sheet. Spread 1 heaping tablespoon of goat cheese onto a pita slice, then top with peaches. Place topped pitas carefully onto a hot grill. Grill over medium-high heat just until the pita edges start to crisp, approximately 4 minutes.
Remove the pita pizza from the grill. Top each with 1/2 cup microgreens (about a handful of microgreens).
Drizzle with balsamic vinegar and serve immediately. Enjoy!