• Jessica Sherry

Quick & Easy Pita Pizzas

Quick. Easy. Two of my favorite words, especially when it comes to dinner. The fam loves this meal because, hello, it’s pizza, and they get to make it their way. I love this meal because it’s seriously easy like Sunday morning, and, hello again, the kids make their own… that is, they help. I’m not the only one hanging out in the kitchen, toiling over the cutting board and the sink and the… well, you get the idea. It’s THE PERFECT weeknight, I-don’t-want-to-cook, give-me-my-Chardonnay-and-mindless-reality-TV, meal.

Pita Pizzas Heart

What you need:

  • 2 Pitas (Wholewheat or regular) for every adult or child with a hearty appetite. From age ten on, my kids ate two each. Pitas come in packages of six. I freeze leftover pitas to use for future pita pizzas when I have more than I need. ** You can split your pitas in half, but I’ve never been successful at this. Besides, we like to pile on the toppings, so a split pita wouldn’t be very structurally sound. You could also use French Bread from the deli if you’re not down with pitas.

  • 1 jar of pizza sauce or your favorite spaghetti sauce. You won’t use all of this, but you can either freeze the rest for future pitas or store in the fridge for another meal this week. You can add it to chili, soups, stews, or anything Italian.

  • 1 bag of shredded mozzarella

  • Assorted toppings—whatever your family likes. You can get creative and efficient here by using that half-chopped onion and any other leftovers in the fridge. Themes are fun, like Hawaiian pita pizzas with ham, pepperoni, and pineapple. A simple cheese and pepperoni works, too. Or it can be every man for himself. I go heavy on peppers while my daughter does the same with black olives. I like to add a drizzle of balsamic vinegar, fresh basil, and some arugula after baking. You can even get, gulp, healthy, and go for broccoli or cauliflower florets. I don’t like my veggies too crunchy, so I cut them small. You could also sauté them ahead of time if you want them super soft. Quick & Easy Pita Pizzas = Perfectly Versatile.

Uncooked Pita Pizzas

What you do:

  1. Preheat the oven to 400.

  2. Place pitas in a single layer on a baking sheet. I fit six on one sheet. If it hangs over a little, that’s okay. If you want a crunchy crust, then toast them in the oven for a few minutes before adding toppings. This will make your pita pizza less soggy in the middle. But, if you’re short on time (or patience), don’t bother toasting and go for the toppings.

  3. Spread a desired amount of sauce on each pita, about two tablespoons.

  4. Top sauce with cheese and other desired toppings. Make them as lovely or as messy as you want.

  5. Bake for twelve to fifteen minutes until your cheese melts, and it looks delicious. This may take longer if you’re doing multiple trays. Keep an eye on it.

  6. Cut into manageable pieces. Eat, enjoy, and pat yourself on the back for giving the fam a homemade meal in less than twenty minutes.

Cooked Pita Pizzas

Now, get your Chardonnay on. Hard. And watch Dancing With the Stars.

For barbecue pizzas, try our homemade sauce.

What're your family's easy, go-to meals? Share below!