This lightning-fast Greek Style Pita Pizza takes just 15 minutes to create a Mediterranean feast in your kitchen.
Combining crispy pita bread with classic Greek toppings, it’s the perfect solution for busy weeknights when you want something deliciously different.
The vegetarian-friendly recipe yields 4 personal-sized pizzas, letting everyone customize their own Mediterranean masterpiece. Best of all, you’ll spend more time enjoying these vibrant flavors than preparing them!
Ingredients for Greek Style Pita Pizza
- Pita Breads: 4 pieces, fresh from Greek deli or homemade
- For the Flavorful Sauce:
- 1 tbsp ketchup
- 1 medium ripe tomato
- 100g passata juice
- 1 tsp dried oregano
- 1 tbsp fresh basil (or 1 tsp dried)
- 1/2 chilli pepper (optional for heat)
- Salt to taste
- Italian Style Toppings:
- 350-400g mozzarella, fresh and shredded
- 1 ripe tomato, thinly sliced
- 4 tbsp pesto sauce
- Fresh rocket leaves for garnish
- Greek Style Toppings:
- 200g mozzarella
- 200g feta cheese, nicely crumbled
- 1 ripe tomato, sliced
- 1 green bell pepper, thinly sliced
- 1/2 red onion, thinly sliced
- 10 Kalamata olives, pitted and sliced
Step-by-Step Instructions
- Prepare the Sauce: Combine all sauce ingredients in a blender until smooth. Taste and adjust seasonings as needed.
- For Italian Style Pizza:
- Line baking tray with parchment paper
- Spread 2 tbsp tomato sauce on each pita
- Layer with mozzarella, pesto, and tomatoes
- Bake at 180-190C for 10 minutes until golden
- Finish with fresh rocket leaves
- For Greek Style Pizza:
- Line baking tray with parchment paper
- Spread tomato sauce on pitas
- Layer with mozzarella, tomatoes, onions
- Top with feta, peppers, and olives
- Bake at 180-190C for 10 minutes until bubbly
Quick Variations
Love making this pizza your own way? Try these simple swaps! Add some fresh mushrooms, swap the mozzarella for dairy-free cheese, or use whole wheat pita bread for extra fiber.
If you can’t find rocket leaves, baby spinach works just as well. Not a fan of olives? Try some capers or artichoke hearts instead. The best part about pita pizza is how flexible it is – use whatever you have in your fridge!
Make-Ahead Tips
Want to save time? Mix up the tomato sauce ahead and keep it in the fridge for up to 3 days. You can also slice all your toppings in advance and store them in containers.
If you have leftover pita pizzas, pop them in an airtight container and keep them in the fridge for 1-2 days. To reheat, just warm them in the oven for 5 minutes at 180C – they’ll be crispy and tasty again!
Serving Ideas
These pita pizzas are perfect for casual dinners or fun lunch gatherings! Serve them right away while the cheese is still hot and gooey. Want to make it a meal? Add a simple green salad on the side.
For a party, cut each pizza into quarters and let everyone try both the Greek and Italian versions.
Kids love helping to make these too – set up a topping bar and let them create their own pizza masterpieces!
Extra Tips
Want super crispy pita? Pop the plain pita in the oven for 2-3 minutes before adding toppings. Don’t overload your pizza – a thin layer of toppings works best.
If your pita is getting too dark but the cheese isn’t quite melted, move the tray to a lower oven rack.
And here’s a handy trick: pat your tomato slices with paper towels before adding them to prevent soggy spots!
Greek Style 15 Minute Pita Pizza
Equipment
- Blender
- Baking tray
- Parchment Paper
Ingredients
Base
- 4 pita breads
For the sauce
- 1 tbsp ketchup
- 1 medium ripe tomato
- 100 g passata juice (3.5 oz.)
- 1 tsp dried oregano
- 1 tbsp fresh basil or 1 tsp dried
- 1/2 chilli pepper optional
For the Italian style pita pizza
- 350-400 g mozzarella (13-14 oz.)
- 1 ripe tomato sliced
- 4 tbsp pesto
For the Greek style pita pizza
- 200 g mozzarella (7 oz.)
- 200 g feta cheese crumbled (7 oz.)
- 1 green bell pepper thinly sliced
- 1/2 red onion thinly sliced
- 10 Kalamata olives pitted, sliced
Instructions
- To prepare this pita pizza recipe, start by making the sauce. In a blender add all the ingredients for the sauce and pulse, until smooth. Have a taste and adjust the seasonings.
- For Italian style: Layer one large baking tray with parchment paper and place the pita breads on top. Spread each pita with 2 tbsps of the tomato sauce and sprinkle with mozzarella. Add 2 tsps of pesto sauce, layer the sliced tomatoes and sprinkle with a little bit more mozzarella cheese.
- Bake in preheated oven at 180-190C for 10 minutes, until the cheese is golden and bubbling.
- Turn the pita pizza out of the oven and garnish with rocket leaves.
- For Greek style: Preheat the oven to 180-190C. Layer one large baking tray with parchment paper and place the pita breads on top. Spread each pita with 2 tbsps of the tomato sauce and sprinkle with mozzarella. Layer the sliced tomatoes and onions and sprinkle with crumbled feta cheese. Top with sliced pepper and black olives.
- Bake the pita pizza in preheated oven for 10 minutes, until the cheese is golden and bubbling.