Combine mozzarella, sun-dried tomatoes, artichoke hearts, kalamata olives, basil, olive oil, salt, and pepper in a bowl.

Marinate the mixture for at least one hour at room temperature or in the refrigerator.

Preheat oven to 350F (175C).

Split grilled pita bread halves vertically.

Fill each pita half with approximately 2-1/2 oz of the antipasto salad mixture.

Place the filled pita halves in the preheated oven.

Bake for 5-7 minutes, or until the mozzarella cheese is melted and bubbly.

Remove the pita halves from the oven.

Stuff each pita half with 1/2 cup of fresh arugula.

Serve immediately.