Pita Pizza
Published Sep 03, 2025
Easy Pita Pizza Recipe made with classic marinara and cheese with your toppings of choice. Takes 5 minutes to prep and 10 minutes to bake in the oven!
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Pita Pizza is a great alternative!
I make pita pizza when I’m craving pizza but don’t have the patience for homemade dough. The pita bread is already sturdy enough that I don’t have to double up like I do with tortilla pizzas. It holds the sauce and cheese on its own and bakes up with crispy edges every time.
Most of the time I’ll just line up a few pitas on a sheet pan, let everyone in the house create their own pita pizzas (click here for pita pizza ideas!), and dinner’s done.
Happy Cooking!
– Yumna
Pita Pizza Ingredients
- Pita bread: Use thick Greek-style pita (7–8 inches).
- Olive oil: Brushing the pita lightly before adding toppings helps the edges crisp up.
- Sauce + seasonings: Marinara, garlic powder, Italian seasoning, salt, and black pepper. You can adjust the seasoning depending on how flavorful your sauce already is.
- Cheese: Shredded mozzarella works best for melting. Fresh mozzarella can be used, but it tends to release more moisture.
How to Make Pita Pizza
Pita Pizza Recipe
Ingredients
- 4 thick Greek-style pita breads 7-8 inches
- 2 tablespoons extra-virgin olive oil
- 2 cups marinara sauce
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ½ teaspoon salt optional
- ½ teaspoon black pepper
- 2 cups shredded mozzarella
- Fresh basil leaves torn if large
- Crushed red-pepper flakes for serving (optional)
Instructions
- Preheat the oven to 425°F and line 2 large rimmed baking sheets with parchment paper.
- Brush the tops of 4 pita breads with olive oil and set them oiled-side up on the prepared sheets.
- Spread about ½ cup marinara on each pita, leaving a ½-inch border. Season with garlic powder, Italian seasoning, salt, and pepper. Top each pita with ½ cup shredded mozzarella.
- Bake until the cheese is melted and lightly golden and the pita edges are crisp, 10–12 minutes. Sprinkle the basil leaves and crushed red pepper on top, slice and serve.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Types of Pita Pizzas to Try at Home
- Classic Margherita
- ½ cup marinara
- ½ cup shredded mozzarella
- 3–4 fresh basil leaves
- 1 teaspoon olive oil (drizzle after baking)
- Veggie Lovers
- ½ cup marinara
- ½ cup shredded mozzarella
- ¼ cup sautéed mushrooms
- ¼ cup spinach leaves
- 2–3 thin bell pepper strips
- 2 tablespoons diced onion
- BBQ Chicken
- ¼ cup BBQ sauce (in place of marinara)
- ½ cup shredded mozzarella
- ¼ cup cooked shredded chicken
- 2 tablespoons thin red onion slices
- 1 teaspoon chopped cilantro (after baking)
- Mediterranean
- ½ cup marinara or 3 tablespoons pesto
- ¼ cup shredded mozzarella
- 2 tablespoons crumbled feta
- 2–3 Kalamata olives, halved
- 2 tablespoons chopped artichokes
- 2 tablespoons thin red onion
- White Pizza
- 1 teaspoon olive oil + ½ teaspoon minced garlic (instead of sauce)
- ½ cup shredded mozzarella
- 2 tablespoons ricotta (in small dollops)
- ¼ cup spinach
- Pepperoni (or classic meat)
- ½ cup marinara
- ½ cup shredded mozzarella
- 6–8 slices turkey pepperoni (or ¼ cup cooked turkey sausage crumbles)
FAQs
Let the pita pizzas cool completely before storing. Keep them in an airtight container in the fridge for up to 3 days. If you’re stacking slices, place a piece of parchment or wax paper between them so they don’t stick together. The oven or toaster oven is the best way to bring them back. Reheat at 375°F for about 8–10 minutes until the cheese is melted and the pita edges are crisp again. For a quick option, you can microwave them for 45–60 seconds, but the crust will be softer.
Yes. Bake them first, then let them cool completely. Wrap each pita pizza tightly in foil or plastic wrap, then place them in a freezer bag. They’ll keep for up to 2 months. To reheat, bake straight from frozen at 400°F for 15–20 minutes.
