triple cheese pesto pita pizzas

i've been on a cooking hiatus lately as chaos has overtaken my life. i did make spaghetti tonight, but nothing fancy enough to actually post a recipe about. but saturday i actually made something from my good old "Betty Crocker's New Cookbook" that i got for my wedding. it was super easy and pretty good. i should've cooked it for a few more minutes and i wouldn't have put quite as much of the cream cheese mixture on mine. i think i like less of a cream cheesiness. here it is:

1 pkg (8 oz) cream cheese, softened

2 T. milk

6 whole wheat or white pita breads (6 in. in diameter)

6 T. pesto

1 can sliced ripe olives, drained

1 cup shredded mozzarella

2 T. grated parmesan cheese

2 T. chopped fresh parsley

Heat over to 425.

Mix cream cheese and milk until smooth. Since I was making 4 pita pizzas and two were going to be regular pizza sauce and cheese, I halved the cream cheese and milk. I mixed it with my hand mixer.

Place pita breads on ungreased large cookie sheets. Spread cream cheese mixture on pita breads to within 1/4 inch of edge. Carefully spread pesto over cream cheese. Top with olives. Sprinkle with cheeses and parsley. (Of course, I only had dried parsley.)

Bake 7 to 12 minutes or until thoroughly heated and cheese was melted.

Like I said, they were super easy and tasted good on the pita bread. So it's a quick easy way to make pizza with a pesto and cream cheese twist.