Pita pizzas

Pita pizza

You’re in the mood for pizza, but don’t have a spare crust in the freezer and there’s no time to make one from scratch. So what do you do? Delivery? Takeaway?

Heck, no… Make pita pizza!

These are super-fast to make and taste great as well.

I usually make these a lot more “basic” than traditional pizza…meaning just one or two toppings, but with a sauce that’s extra-flavourful rather than basic pizza sauce. Vegan pesto works brilliantly on these, though last night (lacking basil for making pesto), I made a quick sauce with sun-dried and fresh tomatoes.

Nice served with a salad.

Pita pizzas

British       American
For the sauce        
2   sun-dried tomato halves   2
1   small fresh tomato, cut into quarters   1
1 tablespoon   oil from sun-dried tomatoes   1 tablespoon
1   small clove garlic, chopped   1
For the topping        
30g   vegan cheese, melty type, shredded   1 ounce
4   medium white mushrooms, thinly sliced   4
1 teaspoon   olive oil   1 teaspoon
    salt and freshly ground pepper, to taste    
And also…        
2   pita breads   2

1. Preheat oven to 200C (400F).

2. Make the sauce. Combine sundried and fresh tomatoes, sun-dried tomato oil and garlic in a blender and process until smooth.

3. Spread half the sauce evenly onto each of two pita breads.

4. Top pizza with cheese, then with mushrooms and drizzle each with 1/2 teaspoon olive oil.

5. Bake in preheated oven for 15-20 minutes, until cheese is melted and pita is crusty.

Makes two small pizzas, enough for one or two people, depending on how hungry (piggish) you are.


  • Instead of sundried tomato sauce, spread pizza with vegan pesto. Top with cheese and fresh tomatoes, plus any other toppings you desire.

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