Easy Pita Pizza Recipe (4 Ways)
Easy pita pizza four ways: crispy Greek pita brushed with olive oil, topped with melted cheese, baked at 400°F, and finished with fresh toppings. Ready in 15 minutes.
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 (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
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