These crispy pita bread pizzas are customizable, delicious, and made within 15 minutes. If you are a thin crust pizza lover, you will love this crispy pita bread pizza.
Before pita pizzas became a "thing", my mother was trying to find a quick and easy dinner recipe that we all loved. She always had Lebanese pita bread on hand, so it was a quick and convenient meal to whip up on a weeknight. Not to mention, pizza is my favorite food!
What I Love About Pita Pizzas
Pita pizzas are quick, customizable, delicious, and easy. They are kid-friendly and an excellent way to get some help in the kitchen from your little ones. These pizzas can feed a family or single portion quite conveniently.
Another thing about these pita pizzas that sets them apart from all of the other pita pizzas on the internet, they are crispy thin crust pizza. The pita will not overbalance the rest of the flavor like you might find if using a doughy pita.
- Lebanese pita bread: The key to getting a crispy pizza is to use Lebanese pita bread. That's the secret ingredient for a thin and crispy crust.
- Mozzarella cheese: I prefer buying the block of mozzarella and grating it at home, however, pre-shredded cheese is suitable as well.
- Pasta Sauce: Use any kind of jarred pasta tomato sauce. Do not use the canned plain tomato sauce.
How To Make A Pita Bread Pizza
Heat up the oven to 425 ℉ (218 ℃). Shred the block of mozzarella cheese with a grater. Defrost the Lebanese pita bread (if frozen). Place the Lebanese pita bread on a baking sheet.
Slather the tomato sauce all over the pita bread including the up to the edges. Sprinkle the mozzarella cheese (as much as desired). Top with whatever extra toppings. Bake for 7 to 10 minutes in the oven.
Chop some fresh herbs and sprinkle on the pizza. Cut the pizza into slices and enjoy!
Tips and Variations
- Add a variety of toppings. Some topping ideas are sliced red onions, roasted garlic, sliced bell peppers, sliced mushrooms, pepperoni, pineapple, sliced jalapenos, olives, dried herbs, fresh herbs, or shredded parmesan cheese.
- Spread the sauce over the entire surface. The edges of the pita bread can burn more easily if they are not covered with sauce and cheese. So, go up to the edge of the bread of the pizza.
- Keep an eye on the pizza. Oven temperatures can vary greatly, so keep an eye on the first pizza to make sure it doesn't burn or not cook thoroughly.
- Find the right combination. My mother made her pizza with double the tomato sauce and double the cheese when making these pizzas today. There's no wrong combination, just find what works best for you!
- If not making the pizzas right away, store the pita bread in the freezer.
For thin crust pita pizzas, cook at 425 ℉ (218 ℃) for 7 to 10 minutes.
No, pita bread has an air pocket wheres pizza bread is solid flat bread without an air pocket.
Yes! Omit the shredded mozzarella cheese and layer up the vegetables like mushrooms, black olives, sliced red onion, sliced bell peppers, and roasted garlic.
If making a single portion, it takes 15 minutes. If making for a group, try to bake 2 pizzas on the top rack and 2 pizzas on the middle rack to speed things up.