Preheat oven to 400 degrees.
Arrange pitas on a sheet pan. Use a rack if you have one for even toasting.
Spread one heaping tablespoon of pesto on each pita.
Slice tomato thinly and put one big slice on each pita.
Sprinkle cheese evenly over pitas.
Bake for 8 minutes, until pitas are toasted and cheese is melted.
Top with sliced avocado, sprouts, and oregano.
Dollop with Greek yogurt