Pita pizza is an easy way to whip together individual homemade pizzas using simple ingredients. You can keep it classic with cheese and pepperoni or get creative with different toppings and sauces. In this post, I’m going to share some pita pizza tips along with my favorite combinations!
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Look, I’m all about meal prep! However, I also think that having a collection of super easy weeknight dinner recipes is essential too.
Let’s be honest. Sometimes, we don’t have the time we hoped to prep dinners for the week, or maybe something came up, and now we need a quick, easy throw-together dinner. That’s when we turn to pita pizzas!
These delicious personal-sized pizzas and I go way back! When I first started my weight loss journey ten years ago, I was on a mission to keep pizza a part of my life. One of the first things I did was keep it portion-controlled by using pita bread.
And let me tell you, pita bread hit the spot. It satisfied that carb-loving gooey cheese craving while keeping calories under control. It allowed me to have my pizza and eat it too!
Also, as a super busy mom, I appreciated the simplicity of throwing together a pita pizza. Within 10-15 minutes, dinner is made, and everyone is happy!
So not only did pita bread pizza meet my needs as I worked on eating healthier and losing weight, but my kids love them too. It was (and is!) a family-friendly dinner I could get on the table quickly during the week.
Reasons You’ll Love This Recipe
- Curbs your pizza craving while keeping calories and fat under control. Need I say more?
- It’s ready within 15 minutes. Pita pizza is the queen of quick weeknight meals.
- Tons of variations! You can make a classic pepperoni and cheese or switch it up with buffalo chicken. I’ll share my favorites below.
Ingredients
Greek pita bread – I’ve tried so many different brands of pita bread over the years. I prefer whole wheat and whole grain pita bread over white because I try to stay away from white carbs.
My favorites are:
- Angel Bakeries Pita Bread ( I found this at Whole Foods).
- Joseph’s Flax, Oat Bran & Whole Wheat Flour Pita Bread
- Arnold 100% Whole Wheat Pita Pocket Thins
- Wegmans Whole Wheat Pita Bread
The Angel Bakeries Pita Bread from Whole Foods is my absolute favorite! It’s thick, chewy, and so delicious. Plus, it holds all the pita pizza ingredients perfectly. I think any pita bread would work great for pita pizza, so use your favorite brand.
Expert tip: Any pita bread, including low carb, would work great. Joesph’s Bakery and Arnold are both brands that carry low-carb pita bread. You can even use gluten-free pita bread if you have gluten sensitivity.
Sauce – If I’m on a time crunch, I will usually use Rao’s pizza sauce or marinara sauce. Both are delicious! If I plan a little more ahead, I’ll pull out a frozen portion of keto pizza sauce or my homemade marinara sauce to add to my pita pizza.
You can also use olive oil and garlic sauce, pesto, taco sauce, barbecue sauce, or alfredo sauce – get creative!
Cheese – Shredded mozzarella or fresh mozzarella are always top choices when it comes to pizza recipes. But get creative and use any of your favorite cheeses.
Toppings – You can use any traditional pizza topping on pita pizzas. Most of the time, I like to use what I have on hand in the pantry and refrigerator.
These are toppings I like to keep in stock for quick and tasty easy pita bread pizzas:
- Pepperoni
- Green olives
- Black olives
- Jalapenos
- Banana Peppers
- Sun-dried tomatoes
- Roasted red peppers
- Pesto
- Pizza sauce
- Marinara sauce
- Alfredo sauce
- Shredded mozzarella cheese
- Fresh mozzarella
- Fresh basil
This easy pita pizza recipe is a great way to use up leftovers. If I have leftover chicken, taco meat, or veggies, I’ll often use them as toppings for the pizza.
FAQs
Cook the assembled pita pizzas in a 375-degree oven for 15-20 minutes or until the cheese melts and toppings are hot. If you’re using cold shredded chicken, beef, or taco meat as a topping, I recommend warming it up in the microwave before cooking the pita pizza in the oven.
You can reheat a pita pizza in the microwave for 1-2 minutes or until hot. You can also warm it in a 375-degree oven for 5 minutes or until hot.
Cooking Tips
- If you’re dairy-free, you can use dairy-free shredded cheese.
- Gluten-free pita bread can be used if you’re sensitive to gluten.
- A great alternative to pita bread is Naan bread, an Indian flatbread that you can find in grocery stores. It’s sold in packages of 4, but I’ve also seen big family packs of Naan bread as well. I love using garlic Naan for individual pizzas. So, if you want to switch up pita bread, grab a Naan bread package for pizzas.
- You can use all of the pizza recipes I’m sharing on a regular pizza crust, cauliflower crust, or on any of these high-protein pizza ideas.
What To Serve With Pita Bread Pizza?
Depending on how hungry we all are, I will sometimes make some of these sides to serve with the pita pizzas:
- Roasted Vegetables – If we are having a classic pita pizza with pepperoni or one that doesn’t include vegetables, then I’ll roast up some carrots or asparagus to go with the pizzas.
- Side Salads – If I know pita pizzas are on the menu, I’ll make sure to grab a couple of salad kits from the grocery store. I love caesar salad and the different kinds of chopped salad kits I find at Whole Foods or Wegmans. I also think this Quinoa Greek Salad, Mexican Black Bean Quinoa Salad, or Chickpea and Cucumber Dill Salad goes great alongside a pita pizza.
How to Make Pita Pizza
Now, don’t blink because this is pita pizza is super easy to make.
- Choose the pita bread you want to use. Lay the pita bread flat on a sheet pan or pizza pan. I haven’t made a pita pizza on a pizza stone, but I’m sure you could.
- Spread 1-2 tablespoons of sauce on the pita. You want to use the flat side of the pita bread for toppings.
- Add your cheese and toppings.
- Cook the pizzas in a 375-degree oven for 15-20 minutes or until the cheese melts and toppings are hot.
Other Variations
Now that you know how to make a basic pita pizza try these pita pizza recipes to elevate pizza night completely!
Salad Pita Pizza
When I was younger, I worked at a restaurant that sold salad pizzas, and they were delicious! It was an individual white pizza that had a caesar salad on top. The cold salad on top of the hot pizza was addicting. I ordered it all the time. Anyway, I created my own healthier version of this recipe.
- Brush the pita bread with olive oil and crushed garlic.
- Then, sprinkle mozzarella cheese on top and then add a couple of slices of tomatoes.
- Bake for 15- 20 minutes in a 375-degree oven.
- While it’s baking, take 1 1/2 cups of chopped romaine and mix it with two tablespoons of Caesar dressing and two teaspoons of grated parmesan. You can also use 1-cup or so of a premade Caesar salad kit.
- When the pizza is done, top with the salad and enjoy!
Trust me—this is amazing!
Buffalo Chicken Pita Pizza
We make this pita pizza a lot because I often have leftover shredded buffalo chicken.
- Brush some olive oil and crushed garlic on the pita. Then, add about ¼ cup of shredded Buffalo chicken on top of the pita bread.
- Top it off with some shredded mozzarella or provolone.
- Next, add thinly sliced red or white onions and sliced tomatoes.
- Cook it in a 375-degree oven for 15-20 minutes or until the cheese is melted and toppings are hot.
- Add some shredded lettuce and drizzle with yogurt blue cheese dressing.
This pita pizza is on the next level!
Cooking note: If the shredded chicken is cold, then warm it up in the microwave for a minute or so before putting the pizza together.
Chicken And Spinach Alfredo Pita Pizza
This is another one of my pita pizza favorites. I’ve been making this for a decade! I love chicken alfredo pizza! It’s the perfect way to curb an alfredo craving without all the fat and carbs. I usually make this when I have leftover rotisserie chicken but, any shredded chicken will work.
- Mix a 1/4 cup of shredded chicken with about three tablespoons of jarred alfredo sauce.
- Then, thinly slice (or chop) a small handful of baby spinach (regular spinach will work too) and mix it into the chicken and alfredo.
- Spread the chicken alfredo mixture onto the pita bread and sprinkle with a few tablespoons of shredded mozzarella.
- Bake it in a 375-degree oven for 15 – 20 minutes.
Cooking Note: For this recipe, my favorite and preferred jarred alfredo sauce is Rao’s brand. I highly recommend it! Again, if the chicken is cold, you’ll want to warm it up before mixing it into the alfredo or spinach.
Caprese Pita Pizza
My oldest daughter loves this one! This variation is the simplest to make. It includes fresh mozzarella, tomato, and fresh basil.
- Start with brushing the pita bread with olive oil and garlic.
- Then, add some fresh mozzarella to the pita.
- Next, lay some fresh tomatoes on top.
- Cook it in a 375-degree oven for 15-20 minutes, and after it cooks, I sprinkle some shredded fresh basil on top.
Amazing!
Pita Pizza
Equipment
- Sheet Pan
Ingredients
- 1 pita bread
- 1-2 tablespoons pizza sauce
- 1/4 cup shredded mozzarella
- 4-5 turkey pepperoni slices
Instructions
- Preheat oven to 375 degrees
- Lay the pita bread flat on a baking sheet. Make sure the flat side of the pita is up.
- Spread the sauce on the pita bread and then sprinkle with shredded mozzarella and pepperoni.
- Bake for 15 – 20 minutes or until the cheese is melted.
Video
Notes
Pita Pizza Variations
Salad Pizza
- Brush the pita bread with olive oil and crushed garlic.
- Then, sprinkle mozzarella cheese on top and then add a couple of slices of tomatoes.
- Bake for 15- 20 minutes in a 375-degree oven.
- While it’s baking, take 1 1/2 cups of chopped romaine and mix it with 2 tablespoons of Caesar dressing and 2 teaspoons of grated parmesan. You can also use 1-cup or so of a premade Caesar salad kit.
- When the pizza is done, top with the salad and enjoy!
Buffalo Chicken Pita Pizza
We make this pita pizza a lot because I often have leftover shredded buffalo chicken.- Brush some olive oil and crushed garlic on the pita. Then, add about ¼ cup of shredded Buffalo chicken on top of the pita bread.
- Top it off with some shredded mozzarella or provolone.
- Next, add thinly sliced red or white onions and sliced tomatoes.
- Cook it in a 375-degree oven for 15-20 minutes or until the cheese is melted and toppings are hot.
- Add some shredded lettuce and drizzle with yogurt blue cheese dressing.
Chicken And Spinach Alfredo Pizza
- Mix a 1/4 cup of shredded chicken with about 3 tablespoons of jarred alfredo sauce.
- Then, thinly slice (or chop) a small handful of baby spinach (regular spinach will work too) and mix it into the chicken and alfredo.
- Spread the chicken alfredo mixture onto the pita bread and sprinkle with a few tablespoons of shredded mozzarella.
- Bake it in a 375-degree oven for 15 – 20 minutes.
Caprese Pita Pizza
This variation is the simplest to make. It includes fresh mozzarella, tomato, and fresh basil.- Start with brushing the pita bread with olive oil and garlic.
- Then, add some fresh mozzarella to the pita.
- Next, lay some fresh tomatoes on top.
- Cook it in a 375-degree oven for 15-20 minutes and after it’s cooked I sprinkle some shredded fresh basil on top.
Nutrition
More Quick Healthy Dinner Ideas
Have you tried this Pita Pizza recipe yet? If so, I’d love for you to rate this recipe and leave a comment below. We all learn from each other’s experiences. Also, it would be awesome if you could share a picture on Instagram and tag it #organizeyourselfskinny. I can’t wait to see it.
Sherri says
Looks delish …I plan to try them after shopping day this week. Wondering though if these can be frozen to eat later and how best to prep them for the freezer?
Tammy Overhoff says
Hey Sherri!
What a great idea to make ahead and freeze pitas pizzas. I haven’t done that but I bet it would work great.
Peggy Sue Sandage says
Thank you for this great idea. I am on a meal plan of which I am on my own 4 days a week. This is such a great recipe. I used olive oil, minced garlic, provel cheese and tomatoes and it turned out great. Next time, I will use turkey pepperoni.
Tammy Overhoff says
That’s so great! I’m happy you love them as much as we do.