The Best Pita Pizza {3 Ways!}

Ingredients 

• 4 Greek-style pitas or naan
• 2 cups pizza sauce

Deluxe

• 3 cups mozzarella cheese, grated
• 1/2 cup pepperoni
• 1 cup sliced mushrooms
• 1/2 cup green pepper, diced
• 1/2 cup red onion, diced

Margherita

• 4 cups mozzarella cheese, grated
• 12 slices salami
• 1 tomato, sliced
• 1/2 cup basil leaves

Tex Mex

• 4 cups cheddar cheese, grated
• 1/2 cup red pepper, diced
• 1/2 cup corn
• 1/2 cup red onion, diced
• 1 jalapeno, sliced
• Cilantro, for garnish

Instructions

• Preheat oven to 400 F. Add pitas to oven for 3-4 minutes while prepping toppings to lightly toast them.
• Meanwhile, prepare toppings of choice. If making the Deluxe pita pizza, saute the mushrooms in a small frying pan until they release liquid to avoid a soggy pizza (this step is optional but I find it’s worth it to avoid mushiness).
• Remove pitas from oven, top with sauce and divide cheese of choice among pizzas. Divide toppings of choice, then add pizzas to a parchment-lined baking sheet. NOTE: I find you can fit 2 pizzas per tray. If making the Margherita or Tex Mex pizzas, leave the herbs (basil & cilantro) off the pizzas.
• Bake pizzas for 12-15 minutes until cheese is melted and toppings are cooked. Add herbs of choice if using (basil or cilantro) after pizzas are finished cooking.
• Cut into 4 pieces with a pizza cutter, then serve and enjoy!

Freezing instructions

• Wrap cooked pizza (unsliced) in foil and freeze up to 3 months. Reheat from frozen at 375 F for 25 minutes or until heated through.