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Quick Veggie Pita Pizzas

Even loving to cook as much as we do, we have plenty of weeknights or lunches where we’re in need of something quick to throw together. One of our favorite go-to’s is pita pizzas, especially if we have some pita bread in the freezer.

This quick meal is always hit, and easily adaptable for whatever vegetables you have on hand. A few tips for some great pita pizzas:

-You can use any tomato sauce; we like to use canned San Marzano tomatoes (a variety grown in Italy) with some minced garlic spread on top.

-A pizza stone is helpful for a crispy crust.

-Most vegetables are good raw: some of our favorites (which we’ve used here) are red onion and canned artichokes. Vegetables we’ve found to be better sauteed for a few minutes in olive oil before placing on the pizza are spinach, kale, zucchini, summer squash, or mushrooms.

-Get creative! We like ethnic themed pizzas like Mexican pizza or Greek pizza (or try this version with a roasted red pepper sauce).

-We always spread just a bit of kosher salt on top of our pizzas to bring out the flavor.

-Fresh basil is one of our favorite toppings; if you use it, make sure to add it after the pizza comes out of the oven, since it turns black in the oven.



Quick Veggie Pita Pizzas

  • Author: a Couple Cooks
  • Yield: 4 pizzas


(Most vegetables you can use raw; some vegetables are better when first sauteed briefly in a bit of olive oil, such as spinach, kale, zucchini, and mushrooms.)


  • 4 small garlic cloves
  • 1/2 small red onion
  • 8 ounces canned artichoke hearts (or vegetable toppings of your choice)
  • 4 pita rounds (homemade, or purchased)
  • 1 cup tomato sauce or crushed San Marzano tomatoes
  • 2 cups shredded cheese (mozzarella, Italian blend, or Monterrey jack)
  • Fresh herbs (we used fresh basil and oregano)
  • Kosher salt


  1. Place a pizza stone in the oven and preheat to 450°F.
  2. Mince 4 garlic cloves. Chop the vegetables into small pieces. (Note that most vegetables you can use raw; some vegetables are better when first sauteed briefly in a bit of olive oil, such as spinach, kale, zucchini, and mushrooms.) Thinly slice or chop the herbs; if using basil, set aside.
  3. On each pita, thinly spread 1/4 cup tomato sauce or crushed tomatoes. Sprinkle with garlic and 1/2 cup shredded cheese. Top with chopped vegetables, and sprinkle with some kosher salt.
  4. Slide the pizzas onto the pizza stone and bake until the cheese is melted and lightly browned, about 7 to 10 minutes. Top with fresh basil, cut into pieces, and serve immediately.

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  • Reply
    Katrina @ Warm Vanilla Sugar
    August 1, 2012 at 6:36 am

    Love how easy this is!

  • Reply
    August 1, 2012 at 1:44 pm

    This is fabulous! Would like this now and almost every day!

  • Reply
    August 1, 2012 at 2:09 pm

    Aah, it’s the pita trick! Using pita bread as pizza crust has been one of my favorite quick-dinner tricks for years. Half the time I cook mine in the toaster oven, directly ont he rack. Love it!

  • Reply
    August 1, 2012 at 5:25 pm

    One nice thing about working to where I can go home for lunch- I eat pita pizza at least three times a week :) Love your inspirations for different toppings!

  • Reply
    August 2, 2012 at 11:15 am

    This looks delicious! I’ll definitely be trying this with artichokes! Yum!

  • Reply
    August 2, 2012 at 12:42 pm

    Yum! I love pita pizzas, I try to keep a bag of whole wheat pitas in the freezer just for this purpose. I love the combo of veggies you’ve got on this one – artichokes are my favourite!

  • Reply
    Heidi @ Food Doodles
    August 3, 2012 at 2:09 pm

    Yum! I’ve been doing tortilla pizzas lately, but pita pizzas are my original favorite. So good and so easy :) I wish I had time to make homemade pitas still – They’re awesome!

  • Reply
    August 8, 2012 at 3:32 am

    The only word i can think of: Yum!

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