Warm the pita breads. Spread the Basil Pesto Goat Cheese evenly over each of the warm pitas.
Season the tomato with salt and pepper and arrange one slice over the cheese on each pita.
Toss the arugula with Lemon Vinaigrette and arrange evenly over each tomato slice.
Arrange 3 ounces of sliced turkey over the arugula. Stuff the olives with pimentos and skewer with a bamboo skewer. Place the olive skewer into the turkey of each pita. Serve with a side of giardiniera (3 ounces).
