Not a gourmet pizza by any means, but it's a quick and tasty snack or light lunch.

Alex
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • Place pita breads on a baking sheet.

  • Bake in the preheated oven until lightly browned and slightly crisp, 8 to 10 minutes.

  • Spread pesto onto each pita bread and top with mozzarella cheese and tomato slices.

  • Bake in the oven until cheese is melted and tomatoes are tender, about 10 minutes more.

Cook's Notes:

I find the Greek pitas to be a good size and thickness for personal-size snack pizza, but any sort of flat bread with a bit of thickness (e.g. naan bread) will do. Or you can use actual pizza crust.

Nutrition Facts

447.2 calories; 24.4 g protein; 33.9 g carbohydrates; 46.2 mg cholesterol; 858.8 mg sodium. Full Nutrition

Reviews (3)

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Most helpful positive review

Rating: 4 stars
11/13/2014
I used oat bran & whole wheat pita bread added a few olive slices and since I had no roma tomatoes on hand just sliced some grape tomatoes which worked fine. Using pesto sauce as a base is flavorful but I found pre-cooking the pita bread for 8 minutes was too long; the timing may have something to do with the type of pita bread you use. I ended up with a crispy/crunchy pita pizza so I will cut that time back to 2-3 minute next time. But I liked it it definitely is quick and easy to make and tasted good for lunch today! Read More
(2)
3 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/13/2014
I used oat bran & whole wheat pita bread added a few olive slices and since I had no roma tomatoes on hand just sliced some grape tomatoes which worked fine. Using pesto sauce as a base is flavorful but I found pre-cooking the pita bread for 8 minutes was too long; the timing may have something to do with the type of pita bread you use. I ended up with a crispy/crunchy pita pizza so I will cut that time back to 2-3 minute next time. But I liked it it definitely is quick and easy to make and tasted good for lunch today! Read More
(2)
Rating: 4 stars
11/13/2014
I used oat bran & whole wheat pita bread added a few olive slices and since I had no roma tomatoes on hand just sliced some grape tomatoes which worked fine. Using pesto sauce as a base is flavorful but I found pre-cooking the pita bread for 8 minutes was too long; the timing may have something to do with the type of pita bread you use. I ended up with a crispy/crunchy pita pizza so I will cut that time back to 2-3 minute next time. But I liked it it definitely is quick and easy to make and tasted good for lunch today! Read More
(2)
Rating: 4 stars
11/23/2014
I like this recipe because nowhere else could I find the obvious pesto-for-sauce idea that made perfect sense to me. I kept it lazy used a prepared pizza crust fresh tomatoes and sliced up a ball of mozzarella. I did use fresh basil leaves chopped garlic and Italian seasoning drizzled with olive oil and it was heavenly. So easy so tasty. It was done in 10 minutes. Read More
(1)
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Rating: 4 stars
05/25/2016
Pretty Good. My own twist is to first brush the Pita bread with some Pizza-Sauce you can buy premade at the store. Then the Pesto Sauce Tomatoes (what ever variety is on hand) and Mozarella. I usually use an 8" Cast Iron Pan w/Lid on the stove top. About 10-15 min on med-low. Quick & Easy 1-2 person dinner. Read More
(1)