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This pita pizza recipe is super fast, easy, and delicious with pesto and tomatoes!
I know there are a lot of sites out there with elaborate shopping lists that belong to hours’ worth of weekend meal prep. But it simply doesn’t have to be that way. I mean, if you WANT to go that route, more power to you! But so many of you have told me that time and meal prep are your two big issues with clean eating that I thought I’d work on helping you see just how easy it can be.
I also have another section on this site called Simple Meals. These meals are “recipes” that don’t really require any measurements because they are so simple and easy to make. You can add the ingredients in any amount you prefer.
I thought with this series of pita pizza recipes, I would combine the two so you can see that you don’t even really need to measure with some things. You can’t get much easier or faster than that!
The nice thing about this pizza and the three that will follow are that they freeze really well. So you will also find these in my Freezer Meals section because these are so crazy easy to prep for the freezer!
In fact, if you’d like to see just how easy this is, click play on this video to see the recipe in action!
About The Pita Bread
Pita bread pizzas wouldn’t be what they are without the pitas. For this recipe, I used whole wheat pitas. I find that a whole wheat pita is sturdy and holds up to the toppings as well as adding a really nice depth of flavor that white flour pita bread just doesn’t have. I also think it goes well with the pesto sauce.
Recipe Additions And Variations
If you want to add more, you can try one or some of these:
- Parmesan cheese
- Feta cheese instead of mozzarella
- Yellow squash
- Fresh or roasted garlic cloves
- Ground black pepper
- Red pepper flakes
- Spinach or other veggies
- Bell peppers
- Olive oil – Drizzle over the top after baking.
About The Ingredients
Whole grain pita – Look for one that is 100% whole-grain and has no added sugar.
Basil pesto – Look for one with no added sugar or preservatives, or make your own homemade pesto. Use a food processor, and feel free to use any type of nut, such as walnuts or pine nuts.
Tomatoes – Any kind will work. I like large tomatoes for large slices, but something small, like cherry tomatoes, will work too.
Shredded mozzarella cheese – Hand shred it yourself at home to avoid additives in the pre-shredded stuff.
How To Make Pesto Pita Pizza
Layer all ingredients in the order listed (or any order you prefer).
Top with a piece of parchment and store in a quart-size, zipper-top plastic bag. Freeze for up to 2 months.
To eat, either cook in the microwave for 1 to 2 minutes (until the cheese melts) or bake in the oven on a baking sheet at 350F. for about 10-20 minutes (until the cheese melts).
Storing Pesto Pita Pizza
Store leftovers in the fridge in an airtight container for up to 3 or 4 days.
Freezing Pesto Pita Pizza
Freezing after cooking is not recommended.
Reheating Pesto Pita Pizza
Reheat in a microwave or oven.
Try this pre-cut parchment paper (affiliate link).
(Don’t use wax paper for these recipes!!)
More Healthy Pizza Recipes
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Pesto Pita Pizza Recipe Card
Pesto Pita Pizza Recipe
CLICK TO WATCH THIS RECIPE IN ACTION!
- 1 whole grain pita
- basil pesto, see link above
- sliced tomatoes
- shredded mozzarella
- Layer all ingredients in order listed (or any order you prefer).
- Top with a piece of parchment and store in a quart-size, zipper-top, plastic bag.
- Freeze up to 2 months.
- To eat, either cook in the microwave for 1 to 2 minutes (until the cheese melts) or bake in the oven on a cookie sheet at 350F. for about 10-20 minutes (until the cheese melts).