Pita Bread Pizza Recipes

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.

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.

EASY PITA BREAD PIZZA

Steps:

• Brush on a little olive oil on the pita.
• Spread sauce on top of the pita.
• Sprinkle on the shredded cheese.
• Sprinkle on pinches of desired herbs and spices, and add any toppings you'd like.
• Place on baking sheet, bake for 5-7 minutes at 400°, or until cheese is melted (times may vary).
• Slice with pizza cutter and enjoy!

PITA PIZZA

Steps:

• Preheat the oven to 400 degrees F.
• Place the pita breads on baking sheets.
• Spoon 2 Tbsp of the Pizza Sauce on each pita.
• Then place 1/2 cup of the shredded mozzarella cheese on each pita.
• The top with 6 pieces of pepperonis on each pita.
• Bake uncovered for 10-12 minutes until the pita is browned slightly and the cheese is melted.
• Cool on the baking sheet for 4-5 minutes, slice and enjoy!

PITA BREAD PIZZA

Steps:

• Gather the ingredients. Preheat oven to 375 F.
• Spoon pizza sauce over pita rounds. Top with mozzarella and desired toppings.
• Place on baking sheet and cook for 7 to 10 minutes, or until cheese is melted.
• Serve immediately.

PITA BREAD

Steps:

• In the bowl of a heavy-duty electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir to blend. Let the yeast stand until foamy, about 5 to 10 minutes.
• Stir in the salt. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated and the dough gathers into a ball; this should take about 4 minutes.
• Turn the dough onto a lightly floured surface and knead until it's smooth and elastic. Transfer the dough to a lightly oiled bowl, turn it over to coat, and cover with plastic wrap. Allow to rise until double in size, about 1 1/2 hours.
• Place a large pizza stone on the lower oven rack, preheat the oven (and stone) to 500 degrees F.
• Punch the dough down, divide it into 8 pieces, and gather each piece into a ball; keeping all of them lightly floured and covered while you work. Allow the balls of dough to rest, covered, for 15 minutes so they will be easier to roll out.
• Using a rolling pin, roll each dough ball into a circle that is about 8-inches in diameter and 1/4-inch thick. Make sure the circle is totally smooth, with no creases or seams in the dough, which can prevent the pitas from puffing up properly. Cover the disks as you roll them out, but do not stack them up. Put 2 pita rounds at a time on the hot pizza stone and bake for 3 to 4 minutes, or until the bread puffs up like a balloon and is pale golden. Watch closely; they bake fast. Remove the bread from the oven and place on a rack to cool for 5 minutes; they will naturally deflate, leaving a pocket in the center. Wrap the pitas in a large kitchen towel to keep them soft.

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.

QUICK PITTA PIZZAS

Steps:

• Heat oven to 200C/180C fan/gas 6 and put a baking sheet inside to heat up. Spread each pitta with 1 tsp purée. Top with the tomatoes, shallot, chorizo and cheddar.
• Place on the hot sheet and bake for 10 mins until the pittas are crisp, the cheese has melted and the chorizo has frazzled edges. Scatter with basil, if you like, and serve with a green salad.

FAST AND EASY PITA PIZZA IN LESS THAN 10 MINUTES!

Steps:

• ok ready? here's the "hard" part.
• Pre-heat oven to 350 degrees.
• Split open the pita bread to make two flat round halves.
• Spread spaghetti/pizza sauce with a spoon. Drop the sauce with the spoon and use the flat back-end of the spoon to spread.
• Spread mozzarella cheese on top.
• Dash of your favorite spices.
• Cook 5-7 minutes, depending on how toasty you want the bread.
• Enjoy!

TARTINE'S PIZZA OR PITA DOUGH

Steps:

• To make the starter, mix the ingredients in a medium bowl. Cover with plastic wrap. Let stand at cool room temperature overnight (10 to 12 hours). If you are not ready to mix your dough after 12 hours at room temperature, put the starter in the refrigerator for up to 8 hours.
• To mix the dough, add the water to a large bowl. Add the starter and stir to disperse. Add 7 cups of white flour and 1 cup plus 2 tablespoons whole-wheat flour. With a rubber spatula, mix thoroughly until no pockets of flour remain. Cover with plastic wrap. Let the dough rest for 20 to 40 minutes.
• After the rest, add the salt and mix to incorporate into the dough. You can add a spritz of water to help dissolve the salt. Re-cover and let the dough rise 2 to 2 1/2 hours at moderately warm room temperature (75 degrees), giving it a dozen turns in the bowl every half hour to continue to develop.
• After this initial (bulk) rise, you are ready to portion your dough into individual pieces for pizza and, if you like, retard the rising for another day in the fridge to develop more flavor. Portion the dough into 8 pieces and place each into small, olive-oil-brushed containers. Cover with plastic wrap. If you'd like to use the dough on the same day, let it rise at the same moderate warm room temperature for another 2 to 4 hours, then use to make pizza. If retarding the rising, cover and place in the fridge for up to 16 hours.
• When you are ready to make pizza, preheat oven and pizza stone, if using, to 475 degrees. Remove dough from the oiled cups and place on a floured work surface, preferably the peel you will use to slide the pizza into the oven. Stretch the dough over your hands to your preferred thickness. Top as you like and peel into the hot oven to bake, about 18 minutes.

MARGHERITA PITA PIZZAS

Steps:

• Place pita breads on an ungreased baking sheet; brush with oil. Top with garlic, 1 cup cheese, tomatoes, garlic powder and remaining cheese; sprinkle with Italian seasoning. , Bake at 425° for 10-12 minutes or until cheese is melted. Top with basil.