Preheat oven to 200°C (390°F). To make the crisps, brush the Lebanese breads with olive oil and sprinkle with salt. Cut into strips and place on baking trays. Bake for 5 minutes or until crisp. Set aside to cool.
Divide the tomatoes, garlic, salt and pepper between 2 x 1½ cup-capacity (375ml) ovenproof dishes and stir to combine. Top each with a piece of mozzarella and bake for 15–20 minutes or until the cheese has melted. Drizzle with olive oil, sprinkle with oregano leaves and serve with the Lebanese crisps.