Artichoke and Mushroom Bruschetta

8 oz. large button mushrooms, sliced into small pieces
3 oz. marinated artichoke hearts, rinsed and diced
4 oz. roasted red peppers (jarred in water), diced
4 oz. soft goat cheese, crumbled
2 Tbs olive oil
4 large cloves garlic, coarsely chopped
1 tsp dried basil leaves
Salt and pepper
4 whole wheat pitas

Preheat oven to 450°.
Sauté sliced mushrooms, garlic and olive oil on medium heat until mushrooms are tender. Add red peppers, artichoke hearts, basil, and dash of salt and pepper, continue to sauté until hot. 

Place pitas on perforated pizza pan. Spread small amount of goat cheese on each pita. Spoon mushroom mixture evenly over pitas. Sprinkle remaining goat cheese crumbles evenly over top of pitas. 

Drizzle with olive oil and bake in oven until pitas are slightly crisp and goat cheese melts (cheese should not brown), approximately 10-12 minutes.