This is the Best Pita Pizza Recipe with three flavours: deluxe, margherita and Tex Mex. They’re great for meal prep and freeze beautifully!
Ingredients and substitutions
- Greek-style pitas – naan or sandwich thins can also be used for the crust. You can also feel free to use your favourite gluten-free pita or naan bread.
- Pizza sauce – jarred marinara or spaghetti sauce would be good too. If you don’t want chunky sauce, puree it in a blender for a few seconds. Add a pinch of red pepper flakes to make it a little spicier.
Deluxe
- Mozzarella cheese – substitute for any shredded melty cheese of your choice.
- Pepperoni – you can leave this off if need be.
- Sliced mushrooms – leave this off or swap out for another vegetable of your choice.
- Green pepper – use another colour bell pepper instead.
- Red onion – white onion would also work.
Margherita
- Mozzarella cheese – substitute for any shredded melty cheese of your choice.
- Salami – swap for another kind of meat like pepperoni or leave off the meat entirely.
- Tomato – red peppers would also be good or you can leave this off altogether.
- Basil leaves – fresh basil is best. Make sure not to add it until after your pizza has cooked.
Tex Mex
- Cheddar cheese – substitute for another cheese of your choice like a Tex Mex blend or Monterey Jack.
- Red pepper – swap out for another colour red pepper.
- Corn – fresh corn is best but thawed frozen corn can be used in a pinch.
- Red onion – white onion would also be good.
- Jalapeno – use jarred pickled jalapenos if you don’t have any fresh jalapenos. Leave the jalapenos off if you don’t like spice.
- Cilantro – leave this off if you’re not a fan of cilantro.
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How to make pita pizza
Step 1: Prep the pitas and toppings.
Preheat oven to 400 F. Add pitas to oven for 3-4 minutes while prepping toppings to lightly toast them.
Step 2: Add the sauce and cheese.
Meanwhile, prepare toppings of choice. If making the Deluxe pita pizza, saute the mushrooms in a small frying pan until they release liquid to avoid a soggy pizza (this step is optional but I find it's worth it to avoid mushiness).
Step 3: Add your toppings.
Remove pitas from oven, top with sauce and divide cheese of choice among pizzas. Divide toppings of choice, then add pizzas to a parchment-lined baking sheet. NOTE: I find you can fit 2 pizzas per tray. If making the Margherita or Tex Mex pizzas, leave the herbs (basil & cilantro) off the pizzas.
Step 4: Bake the pizzas.
Bake pizzas for 12-15 minutes until cheese is melted and toppings are cooked. Add herbs of choice if using (basil or cilantro) after pizzas are finished cooking.
Step 5: Cut into pieces.
Cut into 4 pieces with a pizza cutter.
Step 6: Serve and enjoy!
Dig in or freeze for later.
More pita pizza topping ideas
Once you’ve seen how fun and quick it is to make pita bread pizza, you’re going to want to make it all the time! Feel free to get creative with the toppings – there are tons of different flavour options.
Here’s some inspiration:
- Veggie: Mushrooms, olives, peppers, cherry tomatoes, onions
- Greek: Kalamata olives, roasted red peppers, feta cheese, marinated artichoke hearts
- BBQ chicken: Barbecue sauce, cheddar cheese
- Buffalo chicken: Shredded chicken tossed with Frank’s Red Hot sauce, cheddar cheese, blue cheese crumbles
- Pesto: Pesto sauce, feta cheese, red pepper
- Hawaiian: Ham, pineapple
- Dessert: Peanut butter, chocolate chips, mini marshmallows
Frequently Asked Questions
While pita dough contains a lot of the same ingredients as pizza dough, they are two different things. Pita dough is typically made with whole wheat flour, while pizza dough is made with bread flour.
For this pita bread pizza recipe, you’ll need to pre-toast the pitas for about 3 to 4 minutes. After you’ve added on your toppings, bake the pita pizzas in the oven for 12 to 15 minutes until the cheese has melted.
This pita pizza recipe can also be made on the grill, which is perfect for summer nights. Preheat the grill to medium (about 375-400°F) and brush both sides of the pitas with olive oil. Grill until marked, about 2 minutes per side. Remove from the grill and add your toppings. Return the pitas to the grill, cover and cook for 3 to 5 minutes until the cheese has melted. Easy-peasy!
Storing and reheating
Just in case you make too many of these to eat in one day, you can store them in the fridge for up to 3 days in airtight containers.
When you’re ready to enjoy your pita pizza, reheat it on a baking sheet in the oven at 350° Fahrenheit until warmed all the way through. You can reheat them in a microwave for 2 to 3 minutes, but the crust will likely be soggy.
Freezing this recipe
This pita bread pizza recipe freezes beautifully. Wrap any cooked unsliced in foil and place them in Ziploc bags to prevent freezer burn. They should last in the freezer for up to 3 months. Reheat them from frozen in the oven for 25 minutes at 375° Fahrenheit.
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Meal Prep Tools
- Order a pizza cutter online.
- Use these Ziploc bag holders if you're planning on storing these pizzas in the freezer.
- Here's the ultimate sheet pan set!
- Make cleanup a breeze by lining your sheet pans with parchment paper.
- **Get my full list of tools here**
The Best Pita Pizza {3 Ways!}
Ingredients
- 4 Greek-style pitas or naan
- 2 cups pizza sauce
Deluxe
- 3 cups mozzarella cheese, grated
- 1/2 cup pepperoni
- 1 cup sliced mushrooms
- 1/2 cup green pepper, diced
- 1/2 cup red onion, diced
Margherita
- 4 cups mozzarella cheese, grated
- 12 slices salami
- 1 tomato, sliced
- 1/2 cup basil leaves
Tex Mex
- 4 cups cheddar cheese, grated
- 1/2 cup red pepper, diced
- 1/2 cup corn
- 1/2 cup red onion, diced
- 1 jalapeno, sliced
- Cilantro, for garnish
Instructions
- Preheat oven to 400 F. Add pitas to oven for 3-4 minutes while prepping toppings to lightly toast them.
- Meanwhile, prepare toppings of choice. If making the Deluxe pita pizza, saute the mushrooms in a small frying pan until they release liquid to avoid a soggy pizza (this step is optional but I find it's worth it to avoid mushiness).
- Remove pitas from oven, top with sauce and divide cheese of choice among pizzas. Divide toppings of choice, then add pizzas to a parchment-lined baking sheet. NOTE: I find you can fit 2 pizzas per tray. If making the Margherita or Tex Mex pizzas, leave the herbs (basil & cilantro) off the pizzas.
- Bake pizzas for 12-15 minutes until cheese is melted and toppings are cooked. Add herbs of choice if using (basil or cilantro) after pizzas are finished cooking.
- Cut into 4 pieces with a pizza cutter, then serve and enjoy!
Freezing instructions
- Wrap cooked pizza (unsliced) in foil and freeze up to 3 months. Reheat from frozen at 375 F for 25 minutes or until heated through.
Video
Notes
Nutrition
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