Easy Pita Pizza Ideas
Four different ideas for a pita pizza, all equally delicious.
Servings 4
Calories 540kcal
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 shredded
Prosciutto arugula pita pizza
- 3-4 cherry tomatoes or ⅓ regular tomato, seeds removed and roughly diced
- ⅓ cup low-moisture mozzarella cheese shredded
- 3-4 arugula leaves
- 2 prosciutto slices
- ⅓ cup shaved parmesan
- 1 teaspoon balsamic glaze or balsamic vinegar
- chili flakes
Gyro pita pizza
- ⅓ cup gyros 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 low-moisture mozzarella cheese shredded
- ⅓ cup tzatziki sauce Homemade or store-bought
- ⅓ onion dIced
- 1 garlic clove minced
- 1 teaspoon balsamic vinegar
Bacon cheddar pita pizza
- ½ cup cheddar cheese shredded
- 3-4 cherry tomatoes or ⅓ regular tomato, seeds removed and roughly diced
- 1-2 bacon strips sliced
- extra virgin olive oil
- chili flakes
Instructions
Preheat the oven at 400°F
Bufala mozzarella pita pizza
- Cut the cherry tomatoes in halves or quarters and remove the seeds. Add in a bowl. Dice ⅓ onion and roughly mince a garlic clove. Add the onion, garlic, a tablespoon of olive oil and a teaspoon of balsamic vinegar to the tomatoes. Season with sea salt and toss to mix.
- After brushing the pita with olive oil add plenty of shredded mozzarella cheese on top and bake until the cheese is bubbly and melted.
- Add a couple of tablespoons of tomato, onion, and garlic salad. Break with your hands a few small bufala mozzarella balls and serve with fresh basil leaves on top. Drizzle some olive oil if you like.
Prosciutto arugula pita pizza
- Add plenty of shredded mozzarella cheese after brushing the pita with olive oil. Bake until the cheese is bubbly and melted. Add two-three tablespoons of diced tomatoes, a couple of prosciutto slices, a few arugula leaves, and sprinkle shredded parmesan. Drizzle some balsamic glaze on top and serve.
Gyro pita pizza
- Cut the cherry tomatoes in halves or quarters and remove the seeds. Add in a bowl. Dice ⅓ onion and roughly mince a garlic clove. Add the onion, garlic, a tablespoon of olive oil and a teaspoon of balsamic vinegar to the tomatoes. Season with sea salt and toss to mix.
- Add plenty of shredded mozzarella cheese after brushing the pita with olive oil. Bake until the cheese is bubbly and melted. Add a couple of tablespoons of tomato, onion, garlic salad, and a couple of tablespoons of gyro meat. Serve with tzatziki sauce, a pinch of chili flakes, and leaves of fresh herbs like oregano or basil.
Bacon cheddar pita pizza
- After brushing the pita with olive oil, add shredded cheddar cheese, a handful of diced tomatoes, and thinly sliced bacon. Bake until the cheese has melted, then add two minutes on the broiler to char the bacon. Sprinkle a pinch or two of chili flakes and serve.
Notes
Feel free to switch up the cheeses depending on what you have available. Try using pecorino 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.
Nutritional Info – Please remember that the nutritional information provided is only estimated and can vary based on the products used.
Nutrition
Calories: 540kcal | Carbohydrates: 11g | Protein: 25g | Fat: 45g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 691mg | Potassium: 400mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1082IU | Vitamin C: 27mg | Calcium: 609mg | Iron: 1mg