Dinner With My Family #28: Personal Pita Pizzas

Each week, I’ll present a low-cost meal (or a meal that demonstrates a lot of options for cutting costs) that my family eats for dinner and enjoys. Many of the recipes will be vegan or vegetarian, with options to add other ingredients for non-vegetarians.

Pita bread has such a wide variety of uses that we always pick some up if there’s a sale on it. One particular use for it is making individual micro-pizzas, where each person can have the toppings they want on their own pizza. This allows everyone to have the toppings they want that others might not want, avoiding such things as The Great Mushroom War.

Not only that, our calculations indicate that this actually makes a fairly inexpensive meal. We can easily produce five individual mini-pizzas for less than $5 (if we don’t get too crazy with the toppings).

What You Need
You’ll simply need a pita bread for each person eating, along with a small amount of olive oil and some basic pizza ingredients: sauce, cheese, and whatever pizza toppings you’d like. For our family, that usually involves mushrooms, black olives, turkey pepperoni, and onions, for starters.

The Night Before (or Early That Day)
The biggest step you’ll need to take for early preparation is to just make sure the cheese is shredded and that the vegetables are diced. You can easily store these in containers in the refrigerator until you’re ready to use them.

Preparing the Meal
Start by brushing both sides of the pitas with just a bit of olive oil. This will help the crusts cook properly, as well as give them a bit of extra flavor.

Brushing the crusts

From there, preheat the oven to 400 F (about 200 C). Then, begin assembling the pizzas in whatever way you like. Everyone can do their own if they so wish, or you can make them yourself.

Kids making pizza

If you wish, you can easily grill these little pizzas, as long as you have the grill at about 400 F. On this day, it was a bit rainy, so we just cooked them in the oven on a cookie sheet. You can also do them right on the racks in your oven if you so choose.

Note that if you cook these on a cookie sheet, you may want to spread a thin layer of olive oil all over the cookie sheet to prevent sticking and to make a nice golden bottom on the pizzas.

Five finished mini-pizzas

Bake until everything is beautifully melted and a bit browned, then serve. We served ours with some fresh sliced cantaloupe.

Finished pizza

It’s quick, delicious, and pretty cheap!

Optional Ingredients
Go crazy! It’s pizza! Try artichoke hearts, pineapple, sun dried tomatoes, spinach, cabbage, fish, sauerkraut – anything and everything goes as long as you like it. I’ve eaten pizzas with nothing but sauerkraut, onions, and a bit of extra cheese and quite liked them, for example.

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  1. Johanna says:

    Pita pizza is one of my favorite stand-bys for when I don’t feel like “really” cooking. As Trent also hinted toward the end, I like to stray away from the traditional pizza flavors and use whatever I have on hand: any kind of sauce (not just tomato sauce), frozen or fresh vegetables, nuts, spices, mock meats, etc.

    Trent, I was very pleased to see that you don’t try to split open the pitas and make “pizza pockets.” That technique has never yielded anything but a mess for me.

  2. chuck says:

    Neat idea, pitazzas. i’m goin to have to try this one!

  3. Riki says:

    It actually looks like Trent used the greek-style pita breads that are thicker and don’t have a pocket. I prefer that type myself, although I try not to buy them as I can’t find them in whole wheat versions locally.

    I have pita pizzas several times a week, generally when I get home from work after 7 pm and am too tired to cook. Yummy! It’s such a versatile meal I never feel bored.

  4. Johanna says:

    You’re right, Riki, now that I look closer. But even with the kind that do, supposedly, have a pocket, I prefer to use them this way, with all the toppings on top, rather than trying to split them open. Even when I use them for sandwiches, I fold the pita around the filling, rather than trying to open it up.

  5. Tracy says:

    Those do look delicious.

    If you haven’t checked out ‘artisan bread in 5 minutes a day’ – they have an amazing pizza dough crust that is basically the same thing and SUPER easy to make – basically flour, water, salt and yeast. I love it for my pizza bases.

  6. Rebecca says:

    BBQ sauce, pesto, salsa, refried beans and hummus all make great sauces for the base of “alternative” pizzas

  7. bogart says:

    We are also fond of the same basic idea but on a flour tortilla rather than a pita.

  8. Kate says:

    When my kids were still at home, we used to do this on English muffins.

  9. Kim says:

    Yea!! Finally a recipe with NO BEANS!! Looks good too!

  10. Kathleen says:

    Pesto, pistachios, thin potato slices, and corn. Try it – it’s AMAZING!

  11. Elle says:

    Whole wheat ita pizzas are a fave at our house. We put okra on them. Delish!

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