Pita Pizza
Pita pizza is a favorite tasty appetizer or light meal. These mini pizzas are easy and fun to make and customize with any variety of toppings.
- 15 min
- Serves 12
- 10 ingredients
Steps
- Preheat the oven to 425 degrees F (220 degrees C).
- Warm pitas in a microwave until soft, about 1 minute. Lightly spread tomato sauce on each pita, pressing to flatten while spreading. Sprinkle each pita with black olives, pimento peppers, tomatoes, mozzarella cheese, blue cheese, basil, oregano, and coriander.
- Arrange prepared pitas on a large baking sheet and place in the preheated oven until the pita bread has reached desired crispness, about 8 minutes. Serve whole or cut into slices.
Frequently asked questions
Why is my pita pizza soggy?
Too much sauce, or the pita went in cold. Spreading the sauce thinly and pressing it in as the method describes keeps it from soaking through, and warming the pitas first for about a minute makes them pliable so they crisp rather than steam.
Do I have to microwave the pitas first?
It helps but is not essential. A minute in the microwave softens them enough to spread sauce without tearing, which matters most with pitas straight from the fridge. Fresh soft ones can be topped as they are.
Can I use naan or flatbread instead of pita?
Yes, both work and naan gives a thicker, chewier base. Watch the timing rather than the clock, since a thicker bread takes longer than the 8 minutes pita needs to reach the crispness you want.
What can I use instead of blue cheese?
More mozzarella, or feta if you want to keep some sharpness. The blue cheese is what makes this version unusual, so leaving it out gives you a straightforward tomato and mozzarella pita pizza.
Can I make pita pizzas in an air fryer?
Yes, and they suit it well because they are flat and thin. Use the same 220C and start checking after about 4 minutes, since the moving air crisps the pita faster than an oven does.
Can I prepare pita pizzas ahead for a party?
Top them ahead and keep them on the tray in the fridge, then bake in batches as people arrive. Do not top them hours in advance, since the tomato sauce softens the bread the longer it sits on it.