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–+ servings
A pepperoni pita pizza with melted cheese, sliced into pieces, on a sheet of parchment paper with one pepperoni slice off to the side.
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5 from 1 vote

Pita Pizzas

Pita pizzas are a kid-friendly weeknight dinner or lunch option with endless customization options. Pitas make the perfect base for personal-sized pizzas!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main Dish, Pizza
Cuisine: American, Italian
Servings: 4
Author: Rachel Gurk

Ingredients

  • 4 medium-sized pitas (7-inch diameter, 2 to 3 ounces each, see note 1)
  • ½ cup pizza sauce (see note 2)
  • 2 cups shredded mozzarella cheese (see note 3)
  • 32 slices pepperoni (or toppings of choice, note 4)

Instructions

  • Preheat oven to 425°F.
  • Line a baking sheet with foil or parchment paper for easy clean-up.
  • Place pitas on baking sheet. Spread sauce on each pita, leaving a half inch border around the outside edges.
    4 medium-sized pitas, ½ cup pizza sauce
  • Top with cheese and pepperoni, or toppings of choice.
    2 cups shredded mozzarella cheese, 32 slices pepperoni
  • Bake 10 minutes or until golden brown. Serve immediately.

Video

Notes

  1. Pitas: Look for medium-sized pitas; if they’re bigger, that's okay, too, you’ll just need more sauce, cheese, and toppings. The pitas can be pocketless or pocketed. I love using a whole wheat pita for these pizzas.
  2. Pizza sauce: I keep this homemade pizza sauce on hand in my freezer but store-bought is fine too. The pizza sauce that comes in squeeze bottles is really handy, too, and easy for younger cooks to squirt onto their pizzas.
  3. Mozzarella cheese: Although mozzarella is a classic choice for pizza, an Italian blend also works well for pizza. Really, you can top the pizzas with any cheese you like or happen to have in the house.
  4. Toppings: You can use any pizza toppings you like. Make sure any meat toppings (for example, sausage and bacon) are fully cooked before putting them on your pizzas. Try veggie toppings such as very thinly sliced bell peppers, onions, spinach, olives, artichokes, etc. Fresh mushrooms may cause pizzas to get slightly watery; to prevent that, lightly sauté the mushrooms first. 
  5. Storage: Cool leftover pizza before wrapping in foil or covering with plastic wrap. Refrigerate for up to 3 days. Enjoy it cold, or reheat briefly in your toaster oven or air fryer.
  6. Make ahead (frozen pizzas): Assemble the pizzas as instructed, lightly pressing the toppings into the sauce so they don't fall off. Freeze the unbaked pizzas in a single layer on a baking sheet until solid, then transfer to a freezer bag. Bake unthawed frozen pizzas as instructed, adding a minute or two to the baking time.

    Nutrition

    Serving: 1pizza | Calories: 314kcal | Carbohydrates: 15g | Protein: 18g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 60mg | Sodium: 863mg | Potassium: 203mg | Fiber: 1g | Sugar: 2g | Vitamin A: 511IU | Vitamin C: 2mg | Calcium: 308mg | Iron: 1mg

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