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Donna R. Luis

Crispy Pita Margherita Pizza

Crispy pita breads are transformed into individual pizzas topped with tomato sauce, fresh mozzarella, olive oil, and fragrant basil. Baked until the cheese melts and the pita edges turn crisp, these quick pizzas deliver classic pizza flavors in an easy-to-serve format.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 people
Course: Dinner, Lunch, Snacks
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 5-inch pita breads
  • 4 teaspoons extra virgin olive oil divided
  • 1/2 cup tomato sauce divided
  • 4 ounces fresh mozzarella cheese torn and divided
  • Flaky salt optional
  • 1/4 cup fresh basil leaves torn

Equipment

  • Oven
  • Pizza stone or large sheet tray
  • Pastry brush
  • Heat-safe spatula
  • Measuring spoons
  • Measuring cup
  • Knife
  • Cutting board

Method
 

  1. Preheat the Oven: Preheat the oven to 450°F, placing a pizza stone or large sheet tray on a rack positioned at the top of the oven while it heats.
  2. Prepare the Pita Bases: Brush each 5-inch pita evenly with about 1 teaspoon of the olive oil, covering the surface without oversaturating it.
  3. Add the Tomato Sauce: Spread about 2 tablespoons of tomato sauce over each pita, keeping approximately a 1/2-inch border around the edge.
  4. Top with Mozzarella: Divide the 4 ounces of torn fresh mozzarella among the pitas, using about 1 ounce per pizza and distributing it evenly over the sauce.
  5. Season the Pitas: Lightly sprinkle each assembled pita with flaky salt if desired.
  6. Transfer to the Oven: Carefully use a heat-safe spatula to move the prepared pitas directly onto the preheated pizza stone or sheet tray.
  7. Bake the Pita Pizzas: Bake for 6 to 7 minutes, until the mozzarella is melted and the pita breads are crispy.
  8. Finish with Basil: Allow the baked pita pizzas to cool briefly, then scatter the torn fresh basil leaves over the tops.
  9. Slice and Serve: Slice the pita pizzas and serve while fresh.

Notes

  • The recipe makes 4 individual pita pizzas using 5-inch pita breads.
  • Keep the tomato sauce within the 1/2-inch border so the edges can become crisp during baking.
  • Divide the mozzarella evenly so each pita gets approximately 1 ounce of cheese.
  • Flaky salt is optional and can be added before baking according to preference.
  • Add the fresh basil after baking to preserve its fresh flavor and aroma.
  • Watch the pitas closely toward the end of baking; they are ready when the cheese has melted and the pita is crispy.