Pita Pizzas

Kitchen equipment

• Baking sheets lined with parchment paper
• Cutting knives, spreading knives
• Cutting board
• Cheese grater
• Pizza cutter
• Can opener
• Oven mitts
• Frying pan & spatula, if you’re frying mushrooms or onions


for each pizza:

• 1 Pita (Greek pita bread is nice and thick, or naan bread works well too – choose whole wheat if it’s available, or gluten-free if necessary)
• pizza sauce from a tin (or tomato paste from a tube)
OR use pesto or another kind of sauce instead, if you don’t like tomato

toppings of your choice:

  • pepperoni or veggie pepperoni
  • chopped green or red peppers
  • sliced green onions
  • sliced olives
  • pineapple bits
  • sliced mushrooms, raw or sautéed in a little butter or olive oil
  • sliced onions, raw or fried
  • roasted garlic

• grated cheese (mozzarella is traditional, but you can also use Monterey Jack, parmesan, feta, goat cheese, instead or in combination with mozzarella), enough to cover the top of your pizza


1. Preheat oven to 400 F

2. Cut up all your topping ingredients into thin slices or small bits. If you’re using mushrooms and prefer them cooked, slice them and sauté in a bit of olive oil or butter. Same with onions, if you like them fried.

3. Grate the cheese.

4. Spread pizza sauce (or pesto or other sauce) on pita. If you’re using roasted garlic, spread it on now too.

5. Add toppings, starting with anything flat, like pepperoni. Don’t use too many toppings, or you will end up with a soggy pizza hill.

6. Sprinkle grated cheese on top, enough to cover toppings, but don’t overdo it!

7. Transfer to a baking sheet (write your name in pencil on the parchment paper beside your pizza, if you’re cooking with a crowd) and put in oven until cheese is melted and bubbly, about 8 minutes. You can set the oven on Broil and give your pizza another minute or so under the broiler if you like your cheese browned & bubbly, but watch it closely so it doesn’t burn.

8. Cool slightly before slicing with pizza cutter.

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8 thoughts on “Pita Pizzas

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