Pita Pizza
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
10 mins
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Cool
5 mins
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Total Time
20 mins
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Servings
6
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Calories
352 kcal
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Course
Main Course
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Cuisine
Italian
Pita Pizza
Description
Pita Pizza combines store-bought pita bread with classic pizza toppings layered simply and baked quickly. Each pita serves as a thin crust to hold a spoonful of pizza sauce, a generous portion of shredded mozzarella, and several pepperoni slices. Baking at 400°F (204°C) until the cheese melts and the pita is lightly browned produces pizzas with a crunchy perimeter and melted cheese topping.
This format gives a convenient way to make single-serving pizzas that cook fast and suit small appetites or quick meals. The pepperoni adds a salty, savory flavor contrast to the mild cheese and tomato sauce. Cooling briefly on the baking sheet before slicing helps cheese set and prevents burns.
Ingredients
- 6 pita bread
- 3/4 cup pizza sauce
- 3 cups mozzarella cheese shredded
- 36 Pieces pepperoni
Instructions
- 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!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Calories | 352kcal | 18% |
| Carbohydrates | 34g | 11% |
| Protein | 19g | 38% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 50mg | 17% |
| Sodium | 827mg | 34% |
| Potassium | 245mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 511IU | 10% |
| Vitamin C | 2mg | 2% |
| Calcium | 297mg | 30% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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