Easy Peasy Pitta Pizza

Easy Peasy Pitta Pizza


Have I got your attention?

Ha, thought so. I love pizza; I mean, I really do. But let’s be honest there’s a lot of rubbish out there, and even the most delicious pizzas all supermarkets now sell are a bit of a no-no if you’re trying to do the whole real food/ less additives thing. Have you seen how much salt is in those things? I can enjoy one for sure, but the salt hangover (as I like to call it), not so much.


Hence the need for the pitta pizza recipe, because if like me, you can’t stomach a shop-bought pizza then there’s only one solution, we must make our own.

Ok, so here goes.

I decided to go veggie; most of my recipes are vegetarian. I do eat meat, not much though, and being completely honest I don’t enjoy it on pizza. I also decided on pesto rather than a tomato sauce base, purely because I had some ready to use. Both sauces are freezable heroes, you’ll find them on the Sauces and Dips page, they’re perfect for this recipe.

Oh, and if you are a meat-eater, of course, you can add what you wish.

Easy Peasy Pitta Pizza



  • 4 wholemeal pitta breads

  • 2 tbsp pesto or tomato sauce

  • 250g pack of pizza mozzarella sliced into 1/2 cm pieces

  • Cherry tomatoes

  • 3,4 quartered artichokes

  • 12 Kalamata olives

  • Fresh basil leaves

  • 1 tsp sun-dried tomato paste mixed with 2tbsp extra virgin olive oil


  1. Pre-heat the oven to 180c.

  2. Heat the pitta bread for a few mins or toast it lightly.

  3. Spread pesto over each pitta, add 2 thin slices of mozzarella cheese and your chosen toppings.

  4. Bake in the oven for about 10 minutes or until the cheese is melted and oozy.

  5. Add a drizzle of extra virgin olive oil mixed with a little sun-dried tomato paste, black pepper and some basil leaves.

  6. Serve and eat immediately.

My notes and tips

The measurements are somewhat vague, as a main meal I’d say two pitta breads per adult, or for lunch perhaps one if you’re serving with sides, but you know yourself what you’ll eat. Personally, I could gobble all four….oh dear, Ikr!

The first couple of times I made these, they were a bit soggy (but I was layering on the cheese like it was going out of fashion😱), it helps to pre-cook the pitta for sure but also it’s a bit difficult to know how much is too much when you’re layering on the good stuff. Use my measurements and pics as a guide for standard sized pitta bread. If you do go a bit overboard first time though it still tastes incredible, don’t fret - practice makes perfect;-)

Quartered artichokes in a jar are heavenly and seasoned to perfection, brilliant in this recipe.

I love Kalamata olives, any olives will do though!

Last tip and most important really - make sure you use mozzarella for pizza. It’s the perfect consistency. Perhaps the grated version works too, I’ve not tried it, but my first attempt using a standard ball of mozzarella was a bit of a milky mess!

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