This easy pita pizza recipe turns Greek pita bread into a crispy, golden pizza base in about 15 minutes, with no dough required. Brush the pita with olive oil, top it with cheese, and bake at 400°F (200°C) for about 10 minutes until the cheese bubbles, then finish it with fresh toppings. Below are four of our favorite pita pizzas: buffalo mozzarella with tomato and basil, prosciutto arugula, a Greek gyro pita pizza with tzatziki, and bacon cheddar.
If you love our easy pita pizza recipes, you will also love this Ladenia The Greek Pizza, Burrata Pizza with Eggplant, or Greek Pizza Boats!
Why you will love pita pizzas
How to make pita pizza
- Preheat the oven to 400°F (200°C).
- Brush the pita with olive oil and place it on a sheet pan.
- Add the cheese and bake for about 10 minutes, until the cheese is melted and bubbly and the edges of the pita are golden. Every oven heats differently, so keep an eye on it toward the end.
- Finish with fresh toppings — a quick tomato salad, prosciutto, arugula, gyro, tzatziki — and serve right away.
Why we bake the cheese first: Wet toppings like tomatoes steam the pita and soften it. Baking the pita with just oil and cheese gives you a crisp base, and the fresh toppings go on at the end, the way you’d top a slice of bread in a Greek taverna. That’s also why we remove the tomato seeds: less water, crispier pizza.
The best pita for pita pizza
For the best pita bread pizza, use Greek-style pocketless pita, the thick, soft kind we wrap souvlaki in. It crisps on the outside, stays chewy in the middle, and holds toppings without splitting. Pocket pita works too, but it’s thinner and browns faster, so keep an eye on it.
If you have time, make them with our homemade Greek pita for a real treat. For quick results, store-bought Greek flatbread or naan works beautifully. Mini pitas make great mini pita pizzas for kids or a party platter.
Pita pizza in the air fryer
Air fryer pita pizza is just as easy, and you don’t have to heat up the big oven. Brush the pita with olive oil, add the cheese, and air fry at 400°F (200°C) for about 10 minutes, until the cheese is melted and bubbly. Air fryers vary, so start checking at 6 minutes. Then add your fresh toppings. Make sure the pita lies flat in the basket. If yours is too big, use mini pitas or trim it to fit.
1. Buffalo mozzarella pita pizza
This mini pizza has a diced tomato, onion, and garlic topping with creamy buffalo mozzarella and fresh basil. It is fresh and light.
2. Prosciutto arugula pita pizza
The arugula adds a peppery note that cuts through the richness of the prosciutto; the tomato adds balance, and the parmesan completes this savory pita pizza.
3. Gyro pita pizza
This is our Greek pita pizza: gyro, tzatziki, tomatoes, onion, and mozzarella, like a gyros souvlaki in pizza form. We usually use our leftover homemade gyro, but store-bought gyro slices work too. Warm the gyro in a skillet for a couple of minutes before it goes on, so it’s hot all the way through.
4. Bacon cheddar pita pizza
This bacon cheddar pizza is like a favorite grilled cheese sandwich. Salty, creamy, sweet, and gooey. I precook the bacon so it crisps under the broiler in minutes.
Additional Pizza toppings
- Feel free to switch up the cheeses depending on what you have available. Use Pecorino Romano instead of Parmesan or Fontina in place of mozzarella.
- Don’t be afraid to add any toppings you like to make the dish your own.
- Consider trying combinations like artichokes and spinach, figs, goat cheese, a drizzle of hot honey, or any other toppings appealing to you.
- Short on time? Mini pita pizzas with just mozzarella and cherry tomatoes are a hit with kids.
Pita pizza FAQs
More easy Greek appetizers & snacks
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Easy Pita Pizza Recipe (4 Ways)
Ingredients
Buffalo mozzarella pita pizza
- 10 cherry tomatoes, Or one large tomato. Seeds removed and diced.
- ⅓ onion, diced
- 1 garlic clove, minced
- 1 tablespoon extra virgin olive oil
- 1 teaspoon balsamic vinegar
- chili flakes
- 4-5 small balls of buffalo mozzarella
- ⅓ cup low-moisture mozzarella cheese, (35 g), shredded
Prosciutto arugula pita pizza
- 3-4 cherry tomatoes, or ⅓ regular tomato, seeds removed and roughly diced
- ⅓ cup low-moisture mozzarella cheese, (35 g), shredded
- 3-4 arugula leaves
- 2 prosciutto slices
- ⅓ cup shaved parmesan, (25 g)
- 1 teaspoon balsamic glaze, or balsamic vinegar
- chili flakes
Gyro pita pizza
- ⅓ cup gyro meat, (50 g), homemade or store-bought
- ⅓ cup low-moisture mozzarella cheese, shredded
- 10 cherry tomatoes, or one large tomato. seeds removed and diced
- 1 tablespoon extra virgin olive oil
- ⅓ cup tzatziki sauce, (80 g), homemade or store-bought
- ⅓ onion, diced
- 1 garlic clove, minced
- 1 teaspoon balsamic vinegar
- chili flakes
- fresh oregano or basil leaves
Bacon cheddar pita pizza
- ½ cup cheddar cheese, (55 g), shredded
- 3-4 cherry tomatoes, or ⅓ regular tomato, seeds removed and roughly diced
- 1-2 strips precooked bacon, sliced
- chili flakes
For the pita bases
- 4 Greek-style pocketless pita breads, or flatbreads or naan
- 2 tablespoons extra virgin olive oil, for brushing
- sea salt
Instructions
- Preheat the oven to 400°F (200°C)
Buffalo mozzarella pita pizza
- Cut the cherry tomatoes into halves or quarters and remove the seeds. Add to a bowl with the diced onion, minced garlic, 1 tablespoon olive oil, and 1 teaspoon balsamic vinegar. Season with sea salt and toss.Top the pita with shredded mozzarella and bake for about 10 minutes, until the cheese is melted and bubbly.Spoon over a couple of tablespoons of the tomato salad, tear the buffalo mozzarella over the top, and finish with fresh basil and a drizzle of olive oil.
Prosciutto arugula pita pizza
- Top the pita with shredded mozzarella and bake for about 10 minutes, until the cheese is melted and bubbly.Add 2–3 tablespoons of diced tomatoes, the prosciutto slices, and the arugula. Sprinkle with shaved parmesan, drizzle with balsamic glaze, add a pinch of chili flakes, and serve.
Gyro pita pizza
- Make the tomato salad: seed and dice the cherry tomatoes and toss with the onion, garlic, 1 tablespoon olive oil, 1 teaspoon balsamic vinegar, and a pinch of sea salt.Warm the gyro meat in a skillet over medium heat for 2–3 minutes, until hot throughout.Top the pita with shredded mozzarella and bake for about 10 minutes, until the cheese is melted and bubbly.Add a couple of tablespoons of the tomato salad and the warm gyro meat. Serve with tzatziki, a pinch of chili flakes, and fresh oregano or basil leaves.
Bacon cheddar pita pizza
- Top the pita with shredded cheddar, a handful of diced tomatoes, and the sliced precooked bacon.Bake for about 10 minutes, until the cheese has melted, then broil for 2 minutes to crisp the bacon. Sprinkle with chili flakes and serve.
Notes
- Swap the cheeses: Pecorino Romano for parmesan, or fontina for mozzarella.
- More topping ideas: artichokes and spinach, figs and goat cheese, or a drizzle of hot honey.
- Crispy tip: Always add juicy toppings after baking.
- Oven note:Every oven heats differently, so start checking the pitas a little before the 10-minute mark.
- Air fryer: Air fry at 400°F (200°C) for about 10 minutes, checking from 6 minutes, then add the fresh toppings.
Nutrition
What a great idea to use a pita as a pizza crust! My buffalo mozzarella pizza was delicious. I can’t wait to make the other 3 pizzas.
I love how versatile this pizza can be. A great pizza to make for everyone to enjoy! Thanks for the recipe share!
Wow! This pita pizza idea is great! This recipe looks amazingly delicious and very yummy! A perfect treat for any given occasion! Loved it already!
I love the idea of making pizza using pita bread. It is so easy and delicious!