Do you love the taste of homemade pizza but dread making the crust? This recipe for Pita Pizzas gives you the best of both worlds– homemade taste with a pre-made crust!
Now the original recipe (found in my new favorite cookbook from Gooseberry Patch- Everyday Simple Suppers) calls to use a whole pita for each personal pizza but the pita packaging suggested cutting the pillowy bread apart and using each side as a base for your pie.
I did it both ways!
The split pita produced a super thin crust while the whole pita made for a chewier crust, so it is entirely up to you!
The verdict was unanimous! The family loved the flavor and I loved how super easy I could throw these babies together. I love it when I find a healthy way to make convenience food! (I also love it when I can get Miss Add to eat spinach without complaining 😉 ).
Not a spinach and fresh tomato fan? Go for cheese or pepperoni or grab some sausage crumbles to keep on hand. You could also go Hawaiian with some ham and pineapple or Mexican with some beans and rice… the options are limitless.
How do you like your pizza?
Mini Pita Pizzas
- 6 Pita Rounds
- 1 1/2 Cup Pizza Sauce
- 1 Cup Baby Spinach
- 2 Tomatoes- Sliced & Seasoned with Salt & Pepper
- 1/2 Cup Shredded Mozzarella
- 6 oz Fresh Mozzarella- Cut into pieces
- Place pitas on cookie sheet.
- Spoon sauce on each pita and spread out.
- Add spinach then shredded cheese.
- Add tomatoes and then top with fresh mozzarella.
- Broil for 3-5 minutes watching closely so pizzas don't burn.
Psst… my good friends at GP might have just sent me a copy of Gooseberry Patch’s Everyday Simple Suppers to hold a giveaway next week… stay tuned!
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