Pita Pizza

Pita Pizza


"As an appetizer or light lunch, these mini pizzas are easy to make and use readily available ingredients. Blue cheese adds a unique flavor, and pita bread is the perfect crust."

Ingredients 13 m {{adjustedServings}} servings 158 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 158 kcal
  • 8%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 19.5g
  • 6%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 514 mg
  • 21%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. 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.
  3. 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.
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Reviews 39

  1. 53 Ratings

Jana Sue

These little pizzas are just fabulous! Try these tips though: first, purchase the thinnest pita breads you can find, and pre-toast them, rather than just warm them, in a 400 degree oven. Let them get ever so slightly crisped before topping them. This will result in a much better crust. Second, you can make your own pizza sauce which is much more flavorful than plain tomato sauce. Mix a small can of roasted garlic tomato paste with an 8 ounce can of roasted garlic tomato sauce. It is the perfect pizza sauce in both flavor and consistency, suitable for ANY pizza recipe. These little pizzas were really divine, an excellent appetizer for a party when cut into quarters. YUM!


I've made these for years, they're wonderful! a little tip - if you prefer a crispier pita - split the pita round in half so you have two rounds and as others have noted toast slightly before adding your toppings! baking time decreases of course with the split rounds.


These are great! I changed the toppings a bit, adding parmesan cheese, fresh basil, roasted red peppers and grilled asparagus. I cut each pita pizza into 6 pieces and served them at a party. We thought the crust tasted exactly like those we found on pizzas we ate in Italy. It was amazing...my friends couldn't believe that the "crust" was pita pockets!