Five Minute Pita Pizzas

Five Minute Pita Pizzas

You know I am all about making your lives easier. When I share dinner ideas on the blog- they are usually easy, fast, and delicious meals that are family friendly and did I say easy? I don’t have time or energy for anything else most nights, and if I can make something that all three of us like and will eat, (as well as keep the apartment clean, get my child bathed and to bed and still have some energy left at the end of the day, ) I feel like Wonder Woman.

Are Pita Pizzas a very common thing? Am I not sharing my remarkable discovery with you but instead outing myself as the last person on the planet to realize how easy and tasty these are? I hope it’s the first option, but either way here it is.

Step One: Start with a piece of pocketless pita or flatbread, (I like the Greek kind that you use for Gyros.)

Step Two: Spread on the sauce of your choice, marinara, pesto, white sauce- all would be awesome .

Step Three: Toppings- Cheese of course, veggies, meat- you know the drill- top as you like. My favorite thing to use are deli slices of provolone, they melt perfectly and are so easy. But mozzarella or any cheese you have would work.

Five Minute Pita Pizzas

I like to make these pizzas in the toaster oven. They bake to perfection in just a couple minutes, and the crust is always super crispy. If you don’ t have one, they can be made in your regular oven too of course, (I’ll give instructions to both options in the recipe.)

This has saved me several times in the past few weeks. I figure I can always keep pitas, sauce and cheese in the house and then throw on whatever else we have to make a quick dinner when I have nothing else planned. Hugo loved the mushroom one but hated the meat- how easy is it to customize these for the members of your family? I love this recipe and how fast I can be eating homemade pizza with a crispy and delicious crust (I actually prefer it to some of the homemade varieties I’ve tried.)

Go forth- make pita pizzas- you will be so glad you did!

Five Minute Pita Pizzas

Five Minute Pita Pizzas

Yield: 4 pita pizzas


  • 4 pockless pita flatbreads
  • 3/4 cup of marinara sauce
  • 12 slices of provolone cheese, mozzarella or other cheese would work well too!
  • Pepperoni, sausage, veggies or other toppings of your choice


Spread a couple tablespoons of sauce on each pita, leaving a small crust around the edge. Top with 3 slices of cheese each and any meat/veggies you like.

  1. Place the pitas one at a time directly on the rack of a toaster oven. Toast for 3-4 minutes, or until cheese is golden and bubbly.
  2. Alternately- bake at 450F on a cookie sheet for about 10 minutes, or until golden, broiling for a minute or two to get the topping extra crisp if desired.
Nutrition Information:
Yield: 4 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

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  1. We need some easy weeknight meal options for when I go back to med school…these are definitely getting added to the rotation!

  2. I have a few slices of pita bread languishing on my counter from another recipe. This is a great way to use them up! Thanks!

  3. maybe I’ve seen these but never tried. you may them seem so easy and they will be made tomorrow. feel dumb for not trying these before, but you’re the inspiration for me to try them and to add them to my “easy” dishes as per your list of ingredients to keep on hand! I remember my days with young children; you’re lucky you can remember you name moreorless do everything you need to do and forget those you don’t. enjoy! as everyone says: they don’t stay young forever.

  4. I never made pita pizza before and this was just perfect and so simple to follow. the boyfriend was skeptical but tried it and he loved it! better alternative to ordering pizza :D

  5. 8” soft flour taco tortillas (NOT corn) work great with this recipe. They are also less expensive then pita bread.
    I learned the hard way, however one of the big problems amateur pizza chefs, like myself, make is putting to much sauce on the pizza. It’s not like frosting a cake where every square inch has to be covered. I use a small offset icing spreader to get a very thin, even layer of sauce right up to the edge of the tortilla, or may 1/8 “ from the edge. I also like to drizzle 1-2 teaspoons of good quality olive oil on the tortilla before the layer of sauce. Like the sauce, do not pile too many ingredients on the pizza. Overdoing it will result in a soggy, unevenly baked pizza. The only exception I make is the shredded mozzarella cheese. As it melts it comes together to hold the ingredients in place. Lastly, a hot oven is mandatory for a great small pizza, or any pizza. I crank my oven up to a minimum of 450 degrees. Don’t keep opening the oven door to check your pizzas. The temperature will jump all over the place. 6-8 minutes should do the trick. It’s also a good idea to take a fork and gently pierce the tortilla in a few spots before starting to assemble your pizza.

  6. hi, love this recipe. We are also doing pizza using pastry sheets. It’s easy to make and perfect as a snack. If you are interested you can find the recipe on my blog.

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