Pita Pizza
Put a Mediterranean twist on pizza night with Pita Pizza! Use your favorite pizza toppings or make Greek pita pizza with ground lamb, olives, feta, pickled red onion, and arugula for a quick and easy weeknight dinner.
- I love pizza.
- I accomplish a lot each day so when it’s finally time to make dinner, my energy meter is low.
Sure on my day off I’ll make homemade pizza dough for Prosciutto Arugula Pizza, but when I’m working all day, especially on days where I’m testing 6 inch cake recipes or shooting small batch chocolate chip cookies, the last thing I want to do is actually make dinner.
I’m sure you know the feeling. You spent all day on your feet because you’re a nurse taking care of your patients. Or you work retail and dealt with cranky customers for eight hours.
Or you work in an office and was forced into a giant networking event talking to people so you are mentally drained (sounds silly, but introverts like me get it).
This is where you want to buy take out or throw a frozen pizza into the oven and call it a night. But then you remember you need to be a good adult and save money for retirement.
Now what do you make for dinner?
That’s where making Pita Pizza comes in handy!
Similar to my caprese flatbread, you can add almost any topping you’d like to your pizza recipe with pita bread without having to make dough (either with yeast or no yeast pizza dough).
Once you crisp up your pita bread pizza in the oven, you won’t even miss the traditional dough.
One of my pita pizza ideas is going Mediterranean theme and making Greek pita pizza by cooking ground lamb in tomato sauce instead of your traditional pizza sauce.
Not a lamb fan? You can easily use ground beef instead. Then of course you can’t forget the mozzaerella and feta cheese along with pickled red onion, fresh arugula, and salty olives.
Why You’ll Love This Pita Pizza Recipe
- Very versatile! – Although I give directions to make Greek pita pizza, you can easily make traditional pizza with pepperoni or Italian sausage.
- Small serving size! – You can make as many (or as little) as you need. Just you? Make 1 pita pizza. Serving your partner or kids? Make 2-4 pizzas.
- Ready in 30 minutes! – Making pizza recipe with pita bread means you can have a quick and easy weeknight dinner ready to go.
Ingredients For Pita Pizza
Here’s what you need to make your pita flatbread pizza:
- Pita bread: Can use white or whole wheat
- Olive oil: Used to crisp up your crust plus cook the meat
- Ground lamb or beef: Protein for your pizza
- Onion and garlic: Aromatics to flavor the meat
- Tomato sauce: Plain puree in a can, not premade spaghetti sauce
- Oregano and salt: Seasonings for the meat
- Mozzarella and feta cheeses: Cheeses for your pizza
- Olives, sun dried tomatoes, and capers: , I used a jarred Santorini Medley so you don’t have to buy ingredients individually plus everything is pre-sliced. However, feel free to buy each ingredient separate or skip the ones you don’t want.
- Pickled red onion: Adds acidity to balance the heartiness
- Arugula: Adds some freshness
How To Make Pita Pizza
Here’s how to make your pita bread pizza recipe:
- Bake pita bread at 400F for 8-10 minutes to crisp it up before adding toppings.
- Cook lamb, onion, and garlic until lamb is no longer pink.
- Stir in tomato sauce, oregano, and sauce then cook until sauce has thickened
- Top pita with lamb mixture and mozzarella then bake 2-3 minutes or until cheese has melted.
- Add remaining toppings to pizzas.
Pita pizzas are best eaten right after they’re made. However, you can refrigerate leftovers for up to 4 days. The crust won’t be as crisp but you can reheat in the oven.
Serve your pita pizza recipe with kohlrabi soup or green onion salad.
What To Do With Leftover Pita Bread
Making pita flatbread pizza means you’ll likely have pita leftover in the package. Here’s what else you can make with pita:
- Make homemade pita chips! They take only 10-15 minutes to make then you can serve them with hummus.
- Serve pita chips with Slow Cooker Gyro Rice Bowls or Greek Sloppy Joes.
More Pizza Recipes
- Brussels Sprouts Flatbread
- Italian Sausage Pizza Bites
- Taco Pizza Rolls
- Cast Iron Skillet Pizza
- Shrimp Scampi Pizza
Pita Pizza
Put a Mediterranean twist on pizza night with Pita Pizza! Use your favorite pizza toppings or make Greek pita pizza with ground lamb, olives, feta, pickled red onion, and arugula for a quick and easy weeknight dinner.
Ingredients
- 2 pita bread
- 1 teaspoon olive oil plus more for brushing
- 1/4 pound ground lamb or beef
- 2 tablespoons diced yellow or white onion
- 1 garlic clove, minced
- 2 tablespoons canned tomato sauce (unflavored purree, not prepared spaghetti sauce)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon kosher salt plus more for seasoning
- 2 tablespoons shredded mozzarella cheese
- Toppings such as: Santorini Medley (Greek olives, sun dried tomatoes, and capers), pickled red onion (homemade recipe here), feta cheese, and arugula
Instructions
- Preheat oven to 400F. Have 1 baking sheet ready.
- Brush each side of the pita bread with olive oil then lightly season with some salt. Place on baking sheet then bake 4 minutes. Flip then bake another 4 minutes.
- Meanwhile, heat 1 teaspoon olive oil in a large skillet over medium-high heat. Once hot, add the ground lamb, onion, and a big pinch of salt. Cook until lamb is no longer pink, about 5-8 minutes, breaking it into pieces with a wooden spoon as it cooks. Drain off any excess grease.
- Add the garlic and cook 1 minute.
- Stir in the tomato sauce, oregano, and salt. Bring to a boil then cook for 2-3 minutes or until heated through.
- Once the pita has finished baking, divide the lamb mixture and mozzarella among the pitas. Bake 3-5 minutes or until the cheese has melted.
- Top each pizza with Santorini Medley, pickled red onion, feta, and arugula as desired.
Pita pizzas are best eaten when made but can refrigerate leftovers for up to 4 days.
Notes
- Enjoyed this recipe? Check out Caprese Flatbread and Brussels Sprouts Flatbread.
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I made a version of this, using the Greek Pita Bread. Used three different types of meat, black olives, jalapenos, Mozza, and sharp cheddar on top of a generic pizza sauce.
I’m also a fairly hearty eater, and I found that one pizza was enough. I don’t think I’ll ever go back to the regular pita, the greek pitas are so much better. I look forward to trying some of your ideas. Thanks for the blog!
S.
Glad you enjoyed the recipe and made it your own!