Crispy Pita Pizza Recipes

PITA PIZZA

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Warm pitas in the preheated oven or in a microwave for 1 minute, or until soft. Spread lightly with tomato sauce, pressing to flatten while spreading. Sprinkle with black olives, pimento peppers, tomatoes, mozzarella cheese, blue cheese, basil, oregano and coriander.
• Spread the pitas on a large baking sheet and place in the preheated oven 8 minutes, or until the pita bread has reached desired crispness. Serve whole, or cut into slices.

PITA PIZZA

Steps:

• Preheat oven to 350 degrees. Make the tomato sauce: Heat the olive oil in a medium saucepan set over medium heat. Add the onion and garlic, and cook, stirring frequently, until onion and garlic are browned, about 4 minutes. Add the dried oregano, dried basil, crushed red pepper flakes, bay leaf, chopped tomatoes, and tomato paste. Bring mixture to a boil. Reduce heat to medium-low, and let simmer, stirring occasionally, until the liquid has evaporated and the sauce is thick, about 35 minutes.
• Assemble the pizzas: Arrange pita breads on two baking sheets. Spread about 6 tablespoons tomato sauce on each. Scatter strips of yellow bell pepper on top, and then sprinkle with the mozzarella cheese. Transfer the baking sheets to the oven, and bake the pizzas until the peppers begin to wilt and the mozzarella has melted, about 20 minutes. Remove the pizzas from the oven, and transfer to a cutting board. Sprinkle with basil, andcut each pita pizza into 12 wedges. Serve warm or at room temperature.

CRISPY PERSONAL PITA PIZZAS

Steps:

• Preheat the oven to 400 degrees F.
• Brush both sides of each pita round with a liberal coating of olive oil and place all 4 rounds onto a baking sheet. Sprinkle the shredded cheese in an even layer on each pita. Place a single layer of tomato slices on top of the cheese and sprinkle garlic salt over top of each.
• Bake until the bottoms are golden brown and the pitas are crispy, 15 to 20 minutes. Top with fresh basil.

PITA PIZZAS

Steps:

• Core the tomatoes and halve them crosswise, then squeeze the juices and seeds into a large bowl. Whisk in 1 tablespoon olive oil and season with salt and pepper. Add the arugula but don't toss; set aside. Dice the tomatoes and toss in a separate bowl with the olives and rosemary.
• Preheat a grill to medium high. Brush the onion rounds with olive oil and season with salt. Grill until soft, 3 to 4 minutes per side. Transfer to a plate and separate the rings. Reduce the grill heat to medium.
• Brush both sides of the pitas with olive oil and grill until marked, 2 to 3 minutes per side. Top with some of the tomato-olive mixture, ricotta, mozzarella and onion. Cover and grill until the cheese melts, 2 to 3 minutes.
• Toss the arugula with the dressing and pile on top of the pitas. Season with salt and the red pepper flakes and drizzle with olive oil.

PITA PIZZA

Steps:

• Preheat oven to 400.
• Spread pasta sauce evenly over both pitas.
• Sprinkle with onion, green pepper and ham.
• Cover with cheese.
• Place on a cookie sheet or baking stone and bake for 10 minutes (or until cheese starts to brown).

INDIVIDUAL GREEK PITA PIZZAS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix lemon juice, garlic powder, oregano, and basil in a bowl; whisk oil into lemon juice mixture until dressing is well blended. Brush about 1 tablespoon dressing over pita breads and arrange on baking sheet; reserve remaining dressing.
• Combine spinach, tomatoes, and olives in a large bowl. Pour remaining dressing over vegetables and toss to coat. Divide spinach mixture evenly over each pita; sprinkle with mozzarella cheese and feta cheese.
• Bake in the preheated oven until cheese is melted and pitas are lightly toasted, about 8 minutes.

PITA PIZZA POCKETS 4 WAYS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
• Make the pepperoni pita pizza: Cut the pita in half crosswise to form 2 pockets and fill each pocket with 2 tablespoons of pizza sauce, ¼ cup (25 G) shredded mozzarella, and 6 pepperoni. Place on a prepared baking sheet.
• Make the Hawaiian pita pizza: Cut the pita in half crosswise to form 2 pockets and fill each pocket with 2 tablespoons of pizza sauce, ¼ cup (25 G) shredded mozzarella, 2 tablespoons pineapple, and 2 tablespoons Canadian bacon. Place on a prepared baking sheet.
• Make the veggie supreme pita pizza: Cut the pita in half crosswise to form 2 pockets and fill each pocket with 2 tablespoons of pizza sauce, ¼ cup (25 G) shredded mozzarella, 2 tablespoons mushrooms, 2 tablespoons green pepper, and 1 tablespoon olives. Place on a prepared baking sheet.
• Make the BBQ chicken pita pizza: Cut the pita in half crosswise to form 2 pockets and fill each pocket with 2 tablespoons of barbeque sauce, ¼ cup (25 G) shredded mozzarella, 2 tablespoons diced chicken, and 1 tablespoon pickled jalapeños. Place on a prepared baking sheet.
• Bake the pita pizzas for 10 minutes, until the cheese is melted.
• Enjoy!

CRISPY PITA PIZZA

Steps:

• Heat oven to 350 degrees F.
• Quarter peppers; remove seeds and membreanes.
• Broil peppers under hot broiler skin side up until skin blisters and blackens.
• Transfer to plastic bag until cool enough to handle, then peel away the skin.
• Blend or process peppers until finely chopped; stir in tomato paste and oregano.
• Spread pesto on each pita, leaving a 1/2" border around edge.
• Top pesto with pepper mixture and sprinkle with tomato strips.
• Place ring of chorizo slices around each pizza and top with mushrooms and olives.
• Carefully lay cheeses on top.
• Arrange pizzas on lightly greased baking sheet and bake until cheese is lightly browned, 15-20 minutes.
• Serve immediately.