Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper. Spread one side of each pita with 2 Tbsp. of pesto and set on the baking sheet. Top each pita with an equal amount of the cheese, tomatoes and olives. Bake 8 to 10 minutes, or until crisp on the bottom. Cut into wedges and serve.
Note: Oil-packed, sun-dried tomatoes are sold in jars in the pickle aisle. Pita and bocconcini cheese can be found in the deli department.