Ingredients     4 (7-inch) pitas     2 teaspoons bottled minced garlic     1 cup (4 ounces) preshredded part-skim Mozzarella cheese     1/2 cup thinly sliced Vidalia or other sweet onion     1 tablespoon cider vinegar     2 teaspoons extravirgin olive oil     1/4 teaspoon crushed red pepper     1 cup quartered grape tomatoes     1/4 cup pitted kalamata olives, coarsely chopped     2 tablespoons chopped basil leaves     4 cups packaged gourmet salad greens Preparation     Preheat oven to 475°.     Place pitas on a baking sheet. Spread 1/2 teaspoon garlic on each pita. Sprinkle each pita with 1/4 cup cheese, and divide onion evenly among pitas. Bake at 475° for 8 minutes or until edges are lightly browned and cheese is bubbly.     While pitas bake, combine vinegar, oil, and pepper in a large bowl, stirring with a whisk. Stir in tomatoes, olives, and basil. Add salad greens, and toss gently to coat.     Place 1 pita on each of 4 plates; top each pita with about 1 cup salad. Serve immediately.