Cut one package of whole wheat pitas into 6 wedges each. Place wedges onto cookie sheets (this will take 2 sheets). Spray with olive oil spray and sprinkle with garlic powder and oregano. Bake in 350 - 400 degree oven until crispy and starting to brown. While baking, drain well one jar kalamata olives, one jar roasted red pepper strips, and one can artichoke hearts (or can use frozen, thawed and drained). Cut veggies/olives into bite-sized chunks and scatter over pitas. Top with shredded low-fat provolone or other Italian cheese. Put under broiler or in hot oven to heat and melt cheese.
This amount will make two cookie sheets and should yield 8 appetizer sized servings.
