Melt the butter. Toss the pecans in the melted butter until covered.
Spread the buttered pecans out on a sheet pan. Cook for 12 minutes, stir, then leave in the oven for another 12-13 minutes. Pecans should be crispy when they're ready.
Heat oven to 425.
Spread 1/2 tsp pecan oil over each whole wheat pita bread. Top with cheese (half the mozzarella, half the feta), strawberries, shallots, pecans, and basil. Drizzle balsamic vinaigrette over the top.
Cook for 6-8 minutes, until cheese starts to brown a little on the edges.
21 Day Fix container counts (1 serving = 1 pizza): 1 yellow, 1/2 purple, 1 blue, 2 tsp (the basil and shallots are a green, but so minimal I didn't incude them in the container counts)Nutrition information note: This recipe calls for pecan oil. However, that item wasn't available for the nutrition calculator so the nutrition information is missing the pecan oil. Did you make this recipe? Share a photo on Instagram or Facebook and tag @carrieelleblog!