Bring a large pot of water to a boil, then blanch the broccoli florets for 3-5 minutes or until slightly fork tender. Drain, then set aside.

Once the broccoli has been blanched and softened, add olive oil to a large frying pan over a medium heat and toss in the broccoli.

Sauté the broccoli for several minutes until it begins to soften further, then add in the sliced garlic. Season with salt and pepper, then continue to sauté for an additional 5 minutes or until the garlic is fragrant. Meanwhile, preheat the oven to 425º.

Slice open the pita bread so that it opens like a sandwich. Add a pinch of mozzarella cheese to one side of the pita. Add the broccoli to the side of the pita that has the cheese, then top the broccoli with the remaining cheese.

Toast the broccoli melt in the oven until the cheese is melty and the sides of the pita become crisp and golden brown. (5-7 min).

Remove from the heat, then close the pita and serve.