Pita Pizzas

I learned almost everything I know about cooking from my grandmother.  One such cooking technique I perfected as a teenager was the coveted English Muffin Pizza.  Three ingredients was all it took to make me and my brother happy: English muffin, sauce (pasta or pizza, whatever we had), and cheese.  I have fond memories of those little pizzas.

Now that I’m a little more grown up (…I think), I’ve evolved the English Muffin Pizza into, so aptly named, the Pita Pizza.  This guy packs a huge amount of vegetables into a very small circle, so I’d like to think it’s healthier than its predecessor.  I don’t necessarily have a ‘recipe’ for this, but I’ll break it down a little bit.

Pita Pizzas



  • Pitas (I don’t cut them in half or anything like some recipes I’ve seen- they’re sturdier that way)

Sauce (choose one)

  • Salsa (my favorite)
  • Pasta sauce
  • Pizza sauce
  • Lots of diced tomatoes

Toppings (choose as many as you’d like)

  • Artichokes, Onions, Garlic, Red peppers, Green peppers, Olives, Black beans (any beans, actually), Zucchini… okay, you get the idea: just about anything in your kitchen can go on top.
  • Cheese (I like mozzarella, but you can also use cheddar or any other kind)


  1. I use a toaster oven and heat it to about 350° Fahrenheit while I assemble the pizzas.
  2. Put some sauce on the pita.  Not too much because it’ll get a little mushy- just enough to slightly cover the pita.
  3. Dump as many veggies as you’d like on the pita.  Seriously.  If you can’t pick it up with your hands to eat it, that’s what forks were made for.
  4. Sprinkle cheese on top.
  5. Bake for 10-15 minutes.  The cheese should be fully melted.