Pita Pizza Four Ways
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Servings
4
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Calories
540 kcal
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Course
Main Course, Appetizer, Lunch
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Cuisine
Greek, International
Pita Pizza Four Ways
Description
This recipe presents four distinct pita pizza variations. The buffalo mozzarella version combines marinated diced tomatoes, onion, garlic, and balsamic vinegar on a bed of melted shredded mozzarella topped with fresh mozzarella balls and basil. The prosciutto arugula uses tomato, mozzarella, prosciutto slices, arugula leaves, shaved Parmesan, and a drizzle of balsamic glaze over melted cheese. The gyro pita pizza features gyro meat, tomatoes, onion, garlic, mozzarella, tzatziki sauce, olive oil, and balsamic vinegar layered to deliver a Mediterranean flavor profile. The bacon cheddar version pairs crispy bacon strips with cheddar cheese, diced tomatoes, olive oil, and chili flakes for a smoky, sharp taste.
The cooking method involves brushing pita bread with olive oil, topping with cheese, and baking until melted and bubbly, then adding fresh or cooked toppings as appropriate for each style. This results in a crisp pita crust with gooey cheese and vibrant toppings offering a range of textures and flavorful contrasts.
Because this recipe is modular, it invites flexibility with cheeses and toppings. Each pizza provides a different taste experience, from fresh and tangy to smoky and savory, making this a practical approach to personalized mini pizzas ideal for snacks or light meals.
Note that nutritional information varies by topping choices. Adjust ingredients to suit dietary preferences or ingredient availability.
Ingredients
Buffalo mozzarella pita pizza
- 10 cherry tomato Or one large tomato. Seeds removed and diced
- ⅓ onion dIced
- 1 garlic minced, clove
- 1 tablespoon extra virgin olive oil
- 1 teaspoon balsamic vinegar
- chili flakes
- 4-5 buffalo mozzarella small balls
- ⅓ cup mozzarella cheese shredded, low-moisture
Prosciutto arugula pita pizza
- 3-4 cherry tomato or ⅓ regular tomato, seeds removed and roughly diced
- ⅓ cup mozzarella cheese shredded, low-moisture
- 3-4 arugula leaves
- 2 prosciutto slices
- ⅓ cup Parmesan Cheese shaved
- 1 teaspoon balsamic glaze or balsamic vinegar
- chili flakes
Gyro pita pizza
- ⅓ cup gyros homemade or store-bought
- ⅓ cup mozzarella cheese shredded, low-moisture
- 10 cherry tomato or one large tomato. seeds removed and diced
- 1 tablespoon extra virgin olive oil
- ⅓ cup mozzarella cheese shredded, low-moisture
- ⅓ cup tzatziki sauce Homemade or store-bought
- ⅓ onion dIced
- 1 garlic minced, clove
- 1 teaspoon balsamic vinegar
Bacon cheddar pita pizza
- ½ cup cheddar cheese shredded
- 3-4 cherry tomato or ⅓ regular tomato, seeds removed and roughly diced
- 1-2 Bacon sliced, strips
- extra virgin olive oil
- chili flakes
Instructions
Preheat the oven at 400°F
Bufala mozzarella pita pizza
- Cut the cherry tomatoes in halves or quarters and remove the seeds. Add in a bowl. Dice ⅓ onion and roughly mince a garlic clove. Add the onion, garlic, a tablespoon of olive oil and a teaspoon of balsamic vinegar to the tomatoes. Season with sea salt and toss to mix.
- After brushing the pita with olive oil add plenty of shredded mozzarella cheese on top and bake until the cheese is bubbly and melted.
- Add a couple of tablespoons of tomato, onion, and garlic salad. Break with your hands a few small bufala mozzarella balls and serve with fresh basil leaves on top. Drizzle some olive oil if you like.
Prosciutto arugula pita pizza
- Add plenty of shredded mozzarella cheese after brushing the pita with olive oil. Bake until the cheese is bubbly and melted. Add two-three tablespoons of diced tomatoes, a couple of prosciutto slices, a few arugula leaves, and sprinkle shredded parmesan. Drizzle some balsamic glaze on top and serve.
Gyro pita pizza
- Cut the cherry tomatoes in halves or quarters and remove the seeds. Add in a bowl. Dice ⅓ onion and roughly mince a garlic clove. Add the onion, garlic, a tablespoon of olive oil and a teaspoon of balsamic vinegar to the tomatoes. Season with sea salt and toss to mix.
- Add plenty of shredded mozzarella cheese after brushing the pita with olive oil. Bake until the cheese is bubbly and melted. Add a couple of tablespoons of tomato, onion, garlic salad, and a couple of tablespoons of gyro meat. Serve with tzatziki sauce, a pinch of chili flakes, and leaves of fresh herbs like oregano or basil.
Bacon cheddar pita pizza
- After brushing the pita with olive oil, add shredded cheddar cheese, a handful of diced tomatoes, and thinly sliced bacon. Bake until the cheese has melted, then add two minutes on the broiler to char the bacon. Sprinkle a pinch or two of chili flakes and serve.
Notes
- Cheese options can be varied; try pecorino instead of Parmesan or Fontina in place of mozzarella based on availability and preference.
- Feel free to customize toppings with additions such as artichokes, spinach, figs, goat cheese, or a drizzle of hot honey to suit your taste.
- Nutritional values are estimates and depend on the specific ingredients used in each version of the pita pizza.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 540 kcal
% Daily Value*
| Calories | 540kcal | 27% |
| Carbohydrates | 11g | 4% |
| Protein | 25g | 50% |
| Fat | 45g | 69% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 78mg | 26% |
| Sodium | 691mg | 29% |
| Potassium | 400mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 1082IU | 22% |
| Vitamin C | 27mg | 30% |
| Calcium | 609mg | 61% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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