Delicious Veggie Pita Bread Pizza

Pizza night used to stress me out. Between making dough from scratch and waiting for it to rise, dinner would be ready way past my kids’ bedtime. Then I discovered pita bread pizza, and everything changed.

These little pizzas come together in minutes. I keep pita bread in my freezer and whatever veggies are hanging out in my fridge become the toppings. No kneading, no rising, no planning ahead required. Just crispy pita bread topped with cheese and veggies that actually taste good.

Want something quick for lunch? Make one pita pizza. Feeding the whole family? Make a bunch and let everyone choose their own toppings. My kids love building their own, and I love that they’re eating vegetables without complaining about it.

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What Kind of Pita Bread Should I Use?

For the best pizza results, you’ll want to use Greek-style pita bread, which tends to be thicker and sturdier than regular pita. Look for pita that’s about 6-7 inches in diameter – this size gives you enough surface area for toppings without being too thin to hold everything. Fresh pita works great, but day-old pita can actually be even better since it’s a bit firmer and won’t get soggy as quickly when you add the sauce and toppings. If your pita feels too soft or fresh, you can lightly toast it for a minute or two before adding your toppings to help it hold up better during baking.

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Options for Substitutions

This pita pizza recipe is super forgiving and perfect for using up whatever you have in your fridge:

• Greek pita bread: Regular pita bread, naan, or even tortillas work great as the base. For a crispier crust, try using flatbread or small pizza crusts from the store.
• Mozzarella cheese: Feel free to mix it up with cheddar, provolone, or a pizza blend. Vegan cheese works too if you’re avoiding dairy.
• Bell peppers: Any color bell pepper works, or try poblano peppers for a mild kick. You can also use roasted red peppers from a jar.
• Mushrooms: Button, cremini, or shiitake mushrooms all work well. If using canned mushrooms, make sure to drain them first to avoid soggy pizza.
• Cherry tomatoes: Regular tomatoes work fine – just slice them thin and pat dry with paper towels. Roma tomatoes are especially good since they’re less watery.
• Pizza sauce ingredients: Short on time? Store-bought pizza sauce or marinara works perfectly. You can also use pesto or even olive oil with garlic as your base.
• Vegetables: This is where you can get creative! Try zucchini, spinach, artichoke hearts, or whatever veggies you need to use up. Just remember to pre-cook watery vegetables like zucchini.

Watch Out for These Mistakes While Cooking

The biggest mistake when making pita bread pizza is not pre-baking the pita for 2-3 minutes before adding toppings, which can result in a soggy bottom that won’t crisp up properly.

Another common error is overloading your pita with sauce and toppings – less is more here, as too much moisture will make the bread soggy and cause toppings to slide off.

To prevent your vegetables from releasing too much water during baking, pat cherry tomatoes and mushrooms dry with paper towels before adding them, and consider sautéing watery vegetables like bell peppers for a minute or two first.

Keep a close eye on your pizzas during the last few minutes of baking since pita bread can go from perfectly golden to burnt quite quickly, and always let them cool for 2-3 minutes before slicing to help the cheese set.

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What to Serve With Veggie Pita Bread Pizza?

These pita pizzas are pretty filling on their own, but a fresh side salad really completes the meal nicely. I love making a simple Greek salad with cucumbers, tomatoes, and feta cheese since it goes perfectly with the Mediterranean flavors of the pita bread. If you want something warm on the side, some roasted vegetables like zucchini or eggplant work great, or you could even make some garlic knots using extra pita bread. For a lighter option, try a mixed greens salad with a lemon vinaigrette that won’t compete with all those tasty veggie toppings.

Storage Instructions

Keep Fresh: These veggie pita pizzas are best enjoyed fresh and hot from the oven, but leftovers can be stored in the fridge for up to 3 days in an airtight container. The pita bread might get a bit softer after storing, but they’re still tasty for a quick lunch or snack.

Freeze: You can freeze these pizzas for up to 2 months, either before or after baking. If freezing unbaked, assemble them on a baking sheet, freeze until solid, then transfer to freezer bags. For baked pizzas, let them cool completely before wrapping individually and freezing.

Warm Up: To bring back that crispy texture, pop leftover pizzas in a 350°F oven for about 5-7 minutes, or use a toaster oven if you’re just heating one or two. The microwave works too, but the pita won’t be as crispy. From frozen, add a few extra minutes to the heating time.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1650-1850
• Protein: 65-75 g
• Fat: 55-65 g
• Carbohydrates: 230-260 g

Ingredients

For the pita pizzas:

• 4 greek-style pita breads
• 1/2 cup prepared pizza sauce
• 2 cups mozzarella cheese, shredded (or preferred cheese)
• 1 tbsp dried oregano (or pizza seasoning blend)
• Red chili flakes, to taste (optional)
• Salt and black pepper, to taste
• 1/2 red onion, thinly sliced
• 1/2 bell pepper, sliced (use both red and green for variety)
• 2 mushrooms, sliced
• 10 cherry tomatoes, halved
• Pickled jalapeño slices, as desired (optional)
• 2 to 4 tbsp thawed frozen sweet corn
• 5 olives, sliced

For the homemade pizza sauce:

• 1 can (15 oz) tomato sauce or pureed tomatoes
• 1/2 tsp dried oregano
• 1/2 tsp italian seasoning
• 1/2 tsp salt
• 1/8 tsp ground black pepper (to taste)
• 1/2 tsp garlic (minced, paste, or granulated)
• 1/2 tsp onion powder or granulated onion (optional)
• 1 tsp granulated sugar

Step 1: Prepare the Pizza Sauce

• 1 can (15 oz) tomato sauce or pureed tomatoes
• 1/2 tsp dried oregano
• 1/2 tsp Italian seasoning
• 1/2 tsp salt
• 1/8 tsp ground black pepper (to taste)
• 1/2 tsp garlic (minced, paste, or granulated)
• 1/2 tsp onion powder or granulated onion (optional)
• 1 tsp granulated sugar

In a mixing bowl, combine the tomato sauce or pureed tomatoes, dried oregano, Italian seasoning, salt, ground black pepper, garlic (minced, paste, or granulated), granulated sugar, and onion powder if using.

Mix thoroughly until cohesive.

The sauce can be made ahead of time and even frozen for convenience.

I always like to make extra sauce and freeze it for quick pizzas later!

Step 2: Preheat Oven and Prepare Baking Sheet

Line a baking tray with aluminum foil and preheat your oven to 400° Fahrenheit (200° Celsius).

This ensures even baking and makes cleanup easier.

Step 3: Assemble the Pita Pizzas

• 4 Greek-style pita breads
• 1/2 cup prepared pizza sauce (from Step 1)
• 2 cups mozzarella cheese, shredded (or preferred cheese)

Place the pita breads on the lined baking tray.

Spread about 2 tablespoons of the prepared pizza sauce (from Step 1) onto each pita.

Sprinkle each with about 1/2 cup of shredded mozzarella cheese (or your preferred cheese).

Step 4: Add Toppings

• 1/2 red onion, thinly sliced
• 1/2 bell pepper, sliced (use both red and green for variety)
• 2 mushrooms, sliced
• 10 cherry tomatoes, halved
• 2 to 4 tbsp thawed frozen sweet corn
• 5 olives, sliced
• pickled jalapeño slices, as desired (optional)
• salt and black pepper, to taste
• 1 tbsp dried oregano (or pizza seasoning blend)
• red chili flakes, to taste (optional)

Evenly distribute the sliced red onions, bell pepper slices, mushrooms, cherry tomato halves, olives, thawed corn, and pickled jalapeño slices if using, over the cheese-topped pita breads.

Sprinkle some salt, black pepper, dried oregano or pizza seasoning blend, and optional red chili flakes for flavor.

Step 5: Bake the Pita Pizzas

Transfer the assembled pita pizzas to the preheated oven and bake for about 15 minutes, or until the cheese is melted and starting to brown slightly.

Let the pizzas rest on the tray for about 5 minutes after baking to set before slicing.

For an air fryer, bake at 370° F for 5-7 minutes.

I like to let my pizzas rest so the cheese doesn’t slide off when slicing!

Step 6: Slice and Serve

After resting, slice each pita pizza into four triangles.

Serve immediately while hot and enjoy your homemade pita pizzas!

Delicious Veggie Pita Bread Pizza

Delicious Delicious Veggie Pita Bread Pizza recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4

Calories 1750 kcal

Ingredients

  

For the pita pizzas:

• 4 Greek-style pita breads
• 1/2 cup prepared pizza sauce
• 2 cups mozzarella cheese, shredded (or preferred cheese)
• 1 tbsp dried oregano (or pizza seasoning blend)
• red chili flakes, to taste (optional)
• salt and black pepper, to taste
• 1/2 red onion, thinly sliced
• 1/2 bell pepper, sliced (use both red and green for variety)
• 2 mushrooms, sliced
• 10 cherry tomatoes, halved
• pickled jalapeño slices, as desired (optional)
• 2 to 4 tbsp thawed frozen sweet corn
• 5 olives, sliced

For the homemade pizza sauce:

• 1 can (15 oz) tomato sauce or pureed tomatoes
• 1/2 tsp dried oregano
• 1/2 tsp Italian seasoning
• 1/2 tsp salt
• 1/8 tsp ground black pepper (to taste)
• 1/2 tsp garlic (minced, paste, or granulated)
• 1/2 tsp onion powder or granulated onion (optional)
• 1 tsp granulated sugar

Instructions

 

• In a mixing bowl, combine the tomato sauce or pureed tomatoes, dried oregano, Italian seasoning, salt, ground black pepper, garlic (minced, paste, or granulated), granulated sugar, and onion powder if using. Mix thoroughly until cohesive. The sauce can be made ahead of time and even frozen for convenience. I always like to make extra sauce and freeze it for quick pizzas later!
• Line a baking tray with aluminum foil and preheat your oven to 400° Fahrenheit (200° Celsius). This ensures even baking and makes cleanup easier.
• Place the pita breads on the lined baking tray. Spread about 2 tablespoons of the prepared pizza sauce (from Step 1) onto each pita. Sprinkle each with about 1/2 cup of shredded mozzarella cheese (or your preferred cheese).
• Evenly distribute the sliced red onions, bell pepper slices, mushrooms, cherry tomato halves, olives, thawed corn, and pickled jalapeño slices if using, over the cheese-topped pita breads. Sprinkle some salt, black pepper, dried oregano or pizza seasoning blend, and optional red chili flakes for flavor.
• Transfer the assembled pita pizzas to the preheated oven and bake for about 15 minutes, or until the cheese is melted and starting to brown slightly. Let the pizzas rest on the tray for about 5 minutes after baking to set before slicing. For an air fryer, bake at 370° F for 5-7 minutes. I like to let my pizzas rest so the cheese doesn't slide off when slicing!
• After resting, slice each pita pizza into four triangles. Serve immediately while hot and enjoy your homemade pita pizzas!