My Irishman is the biggest purist when it comes to pizza. There are a lot of ‘rules’. Which is one of the things I love about him.
So if you’re feeling skeptical about the idea of making pizza with pita bread, I get it.
And while my pita pizza won’t be getting accredited from the Vera Nepolitana pizza certification board any time. Ever.
My Irishman is always happy when I make this for a quick Saturday lunch. It’s not real pizza but it’s still good.
I should also mention that Fergal (who is less of a purist) loves this so much I make extras every Saturday for him to take for his school lunches.
So yes I always have pita in the house!
And a note about cheese. Don’t tell the pizza police but I actually prefer to use a regular cheddar or tasty cheese instead of messing around with mozzarella.
Pita Pizza
Ingredients
- 1 round pita bread
- 1-2 tablespoons tomato passata
- pizza toppings
- 50 g grated cheese
Instructions
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Preheat your oven to its highest setting. Don't worry it won't even come close to a proper wood fired pizza oven.
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Place pita on a baking tray. Spread over the tomato in a thin layer, being mindful that the more tomato, the more likely your pizza will be soggy. Scatter over your pizza toppings. Finishing with the cheese.
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When the oven is up to temperature cook the pizza for 6-8 minutes or until the cheese is melted and you are happy. Serve hot OR if making for lunches let the pizza cool on a wire rack so the bottom stays crisper.
Recipe Video
NET CARBS 50g/100g
Variations & Substitutions for Pita Pizza
plan-B (pantry) – keep pita in the freezer and it’s totally a pantry meal.
Keto / ultra low carb – easy almond pizza or zucchini pizza.
different tomato – if I don’t have passata I dilute some tomato paste with 1/2 and 1/2 tomato paste and water. Or used crushed canned tomatoes like my Irishman does.
different base – if I’m out of pita I have used tortillas or wraps instead. And the boys are still happy.
dairy-free – you can get some decent dairy-free cheese these days. Or skip the cheese and serve with a dairy-free pesto drizzled over.
nightshade-free – make a ‘pizza bianca’ by just skipping the tomato and topping with other things.
more substantial (carb lovers) – more pizza!
more substantial (low carb) – see above for low carb options. I actually pack on way more meat and cheese on the toppings to make sure it’s super satisfying.
different toppings – play around with your favourites. If using for lunch boxes don’t use pineapple as it makes everything soggy as it stores.
more fancy / for entertaining – serve with a green salad or this reliable cabbage salad.
Waste Avoidance Strategy
pita bread – freeze it.
tomato passata – keep opened jars in the in the fridge for a few weeks. Or freeze in portions.
cheese – most hard and melting cheeses will keep for weeks wrapped in waxed paper or baking paper and stored in an airtight container (or sealed ziplock bag) in the fridge. If you need to store for longer cheese can be frozen.
Problem Solving Guide
bland – more salt! Or add in a flavour bomb.
too dry – overcooked, next time get it out earlier. For now a drizzle of extra virgin olive oil will help.
no oven – you can melt the cheese under the grill. Or make a pita wrap.
Prepare Ahead
It’s better when hot. But also works cold like regular pizza. Just cook as per the recipe and leave to cool on a rack so the base stays as crisp as possible. Leftovers will keep in the fridge for 1-2 weeks or can be frozen.
More Recipes Like Pita Pizza
With love,
Jules x
Hi Jules, Recently tomatoes triggered heartburn for me and after googling it I found a list of foods to avoid and tomatoes were top of the list. After more googling I found a great substitute I hadn’t heard of before called Ajvar.
A couple of weeks later I found it at Woolworths in the continental food section. I made a delicious pasta dish with it and added basil, olive oil, toasted walnuts and parmesan.
I used to make pizza with pita bread and tomato paste but your post has inspired me to try it with Ajvar which is made of roasted capsicum and eggplant. I haven’t done it yet but I just thought I would pass this on to you. Thank you for your recipes and suggestions.