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10. Pita Bread Pizza

Made it for the first time today and I think there is no turning back to another type!

I am serious. I make pizza once a month at least and I bake my own crust. They come out well – the soft and spongy type. The thick crust. But I have struggled to make the thin crust. With the pita bread, I got it done! And the crust is almost like a biscuit and chewy at the same time. Besides the crust quality, the whole pizza is so quick to prepare and cook. This is how I made it.

Alert: Don’t use any oil in this type of pizza making. It will make your crust soggy.

Wholemeal Pita breadAs many as you like
Tomato paste3 tablespoons per bread
Hing (optional)1/2 teaspoon
Salt1/2 teaspoon
Garam Masala (optional)1 teaspoon
Italian herb mix2 tablespoons
Parmesan cheeseYour choice
Cheddar cheeseYour choice
Tomato1, sliced
Green capsicumYour choice
Red capsicumYour choice
Corn kernelsYour choice
OlivesYour choice
CapersYour choice
Jalapenos/Green chiliIf using chili, slice them thin


  1. Combine the tomato paste, hing, salt and garam masala together.
  2. Spread this mixture over the pita bread.
  3. Sprinkle the Italian herbs.
  4. Sprinkle the parmesan cheese.
  5. Add the cheddar cheese.
  6. On top, add your capsicum and other vegetables.
  7. Place the preparation in an oven (pre-heated at 250 C).
  8. After about 5-8 minutes, take the pizza out.
  9. Add the corn, more parmesan, and cheddar as well.
  10. Place it back in the oven and switch to the grill selection.
  11. After 5 minutes, take it out and it’s ready to be served.

Below are the visuals!

What do you think?

Like I said in the beginning, the crust takes the cake in this recipe. It’s thin, and chewy, has a biscuit texture, and I didn’t feel bloated at the end. Total preparation time including the cutting was 15 minutes max. That’s my kind of time range!

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    10. Pita Bread Pizza