Preheat your oven to 200°C (or air fryer to 180°C).
In a small pan, heat olive oil and sauté garlic until golden.
Add tomato puree, oregano, salt, and pepper. Cook for 3–4 minutes until slightly thickened.
Place pita breads on a baking tray and brush lightly with olive oil.
Spread the sauce evenly over each pita.
Sprinkle vegan mozzarella generously across the top.
Arrange sliced tomatoes and basil leaves for that Pinterest-worthy finish.
Bake for 8–10 minutes or until the cheese melts and edges crisp.
Drizzle balsamic glaze for drama and serve hot.
Eat immediately—waiting ruins the experience (and your patience).
