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Four pita pizzas topped with fresh basil on a patter with a pizza slicer. One pita pizza is sliced into 4 pieces.
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Pita Pizza

This fun and easy twist on pizza night swaps in pita bread in place of the usual pizza dough. Add any toppings you like or change out the sauce and cheese to make a pita version with your favorite toppings.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dinner, Lunch, Snack
Cuisine: American/Mediterranean
Diet: Vegetarian
Servings: 4
Author: Kelly Vaughan

Ingredients

  • 4 (5-inch) pita breads
  • 4 teaspoons extra virgin olive oil, divided
  • 1/2 cup tomato sauce, divided
  • 4 ounces fresh mozzarella cheese, torn and divided
  • Flaky salt (optional)
  • 1/4 cup torn fresh basil leaves

Instructions

  • Get ready. Preheat the oven to 450°F. Place a pizza stone or large sheet tray on a rack adjusted to the top position while the oven preheats.
  • Assemble pita pizzas. Brush each pita pocket with about 1 teaspoon olive oil. Spread about 2 tablespoons of marinara sauce evenly over the top of each pita, leaving about a 1/2-inch border. Top each pita with about 1 ounce fresh mozzarella. Lightly sprinkle each pita with flaky salt, if using.
  • Bake pita pizzas. Use a heat-safe spatula to transfer the pitas directly onto the preheated pizza stone or sheet tray. Bake until the cheese has melted and the pitas are crispy, 6 to 7 minutes. Let cool briefly, top with fresh basil, slice and serve.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil used in this recipe.
  • Variations: 
    • Tie Dye Pita Pizza: This popular pizza style features marinara sauce and mozzarella with a generous swirl of basil pesto for a colorful twist on a classic Margherita. 
    • Smoky Sausage and Squash Pita Pizza: Top each pita with thinly sliced smoked mozzarella, crumbled cooked sausage, diced roasted butternut squash, and a drizzle of hot honey for the ultimate fall bite.
    • Vegetarian Greek Pita Pizza: Instead of the usual tomato sauce, spread an olive tapenade evenly over each pita, then top with finely chopped roasted red peppers, artichoke hearts, pickled red onions, and crumbled feta cheese.

Nutrition

Calories: 282.1kcal | Carbohydrates: 33.5g | Protein: 11.8g | Fat: 11.1g | Saturated Fat: 4.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4.9g | Cholesterol: 22.4mg | Sodium: 623.2mg | Potassium: 184.2mg | Fiber: 1.7g | Sugar: 1.4g | Vitamin A: 403.4IU | Vitamin C: 2.4mg | Calcium: 198.3mg | Iron: 1.3mg

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