Have you ever been digging through your closet and discovered a shirt you’d long forgotten, then become freshly enamored with it, as if it were new? That’s how I felt after my first bite of this Pita Pizza.
Though I’ve eaten pita bread for as long as I can remember, I primarily use it as a socially acceptable method to shove hummus (like this Edamame Hummus) into my mouth at dangerous speeds.
However, one evening, when I was in a horrific rush to meet up with friends, I entered cooking emergency mode.
With no sandwich bread (and no time to make Oatmeal Bread) in sight, I grabbed a whole wheat pita that was hanging out in the fridge, topped it with leftover roasted vegetables and cheese from our fridge, then shoved the entire thing into my toaster oven while I finished finding my right shoe.
Eight minutes later, I was out the door, pita pizza in hand.
I took a bite and my reaction was instantaneous: Why have I not been making pita pizza my entire life???
Now that I’m clued in to this delightful meal, I’m ready to make up for lost time and ensure others don’t miss out on this wonderous dinner idea.
Here’s what I love about pita pizza:
- So simple, yet so wondrously satisfying. It’s hard for me to imagine an easier dinner that is both filling and nutritious (these Chickpea Salad Sandwich are a close second).
- Endlessly versatile. Keep it traditional or get creative. The recipe I’m sharing today offers elevated flavors thanks to a smear of roasted garlic hummus for the sauce (similar to this Hummus Tartine).
- Ready in less than 20 minutes. Faster than even the best 30-minute meals, pita pizzas are the grab-and-go dinner of your dreams.
- Lunchbox-worthy. Pita pizzas taste great at room temperature, so they make a great packed lunch too—a healthier, real-food alternative to the Pizza Lunchables.
How to Make Pita Pizza
Pillowy whole wheat pitas are the perfect base for piling on an array of tasty toppings to create fast, easy, and healthy pita pizzas any night of the week.
- Whole Wheat Pita Bread. When I don’t have time to make homemade Whole Wheat Pizza Dough, whole wheat pitas are the next best thing for pizza.
- Hummus. To give each pita pizza big flavor with minimal effort, I began by spreading the pitas with roasted garlic hummus.
- Zucchini + Yellow Squash + Tomatoes. The beauty of these veggies is that they are soft enough not to need any sort of precooking, a critical requirement of pita pizza convenience.
- Green Goddess Dressing. In keeping with the theme of “max flavor, minimal effort”, tossing the veggies in this dressing adds an extra zesty layer of flavor to pita pizza.
- Mozzarella. Mild and melty, mozzarella locks all the veggies in place.
- Fresh Herbs. A sprinkling of fresh herbs, like parsley or basil, is the perfect way to finish off these simple pizzas.
- Preheat the oven to 425 degrees F.
- Arrange pitas on a baking sheet and spread each pita with roasted garlic hummus. Set aside.
- Toss the sliced veggies gently with dressing and then arrange on top of the prepared pitas. Sprinkle with mozzarella cheese.
- Bake until lightly crisp and the cheese is melted. Remove from oven, garnish with herbs, slice, and serve. ENJOY!
How to Store and Reheat Pita Pizzas
- To Store. Pita pizzas are best enjoyed the day they are made, but you can store pita pizzas in an airtight storage container in the refrigerator for up to 3 days.
- To Reheat. Gently rewarm pizzas on a baking sheet in the oven at 350 degrees F until hot.
Frequently Asked Questions
Both naan and pitas are popular yeast-raised flatbreads. However, pita bread is a leaner dough that’s also usually a bit thinner than naan. Naan is an enriched dough, often made with eggs and yogurt which softens the dough and makes naan more tender than flatbread.
Adapt this vegetarian pita pizza recipe with any other toppings you like. Keep in mind that toppings should be thinly sliced, and firm vegetables should be sauteed before topping the pizzas to ensure they cook through completely in the oven.
Yes. Pita pizzas are an excellent summer dinner. To grill, brush both sides of the pitas with olive oil and warm on both sides over indirect heat; about 2 to 3 minutes. Remove, top as desired, and return to the grill. Cover and grill until the pitas are crisp and the cheese is melted.
- 4 whole wheat pita bread rounds
- 6-8 tablespoons roasted garlic hummus or sauce of your choice
- 1 medium zucchini squash cut into 1/4-inch slices (I used a mandolin)
- 1 small yellow summer squash cut into 1/4-inch slices (I used a mandolin)
- 2 tablespoons green goddess dressing
- 3 tomatoes (or 2 large) sliced 1/4-inch thick, patted dry if very juicy
- 3/4 cup shredded mozzarella cheese
- Chopped fresh parsley or basil for serving
- Preheat the oven to 425 degrees F. Arrange 4 pita bread rounds on a baking sheet lined with parchment paper or a silicone baking mat. Spread each pita with roasted garlic hummus (I used about 1 1/2 tablespoons per pizza). Set aside.
- In a large bowl, toss the zucchini and yellow squash slices with the dressing. Add the tomatoes to the bowl, and toss gently again. cheese.
- Arrange the veggie slices on top of the prepared pitas. Sprinkle with mozzarella
- Bake the pita pizzas for 8 minutes, until lightly crisp and the cheese is melted. Let cool slightly, garnish with basil or parsley as desired, slice, and serve.
- TO STORE: Pita pizzas are best enjoyed the day they are made, but you can store pita pizzas in an airtight storage container in the refrigerator for up to 3 days.
- TO REHEAT: Gently rewarm pizzas on a baking sheet in the oven at 350 degrees F until hot.
- SUBSTITUTION: Feel free to swap any veggies you prefer or are in season. Very firm or crisp veggies that won’t soften in a short amount of time in the oven (such as butternut squash) should be sautéed before topping the pizzas.
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