Roasted Red Pepper Pita Bread Pizzas

These pita bread pizzas are perfect for kids and adults alike! Topped with roasted red peppers and Monterrey jack cheese, these are a real crowd pleaser.

As pizza lovers, we’re always in the market for another pizza variation. And when our latest baking experiment left us with a pile of whole grain pitas, I was ready to take a break from hummus and try something new. Enter: the pita bread pizza – a quick and easy way to experience my favorite food, but in half the time!

Of course, you’ll need to first make the pitas before whipping up these pizzas, but purchased pita bread would work as well (just try to get some fresh ones). I was pleasantly surprised at how delicious these were – probably due to the non-traditional sauce. I was a bit wary at first to deviate from the typical tomato base, but the combination of the red peppers and sun-dried tomatoes was excellent! We’ll definitely make this sauce this again, perhaps even for a full-size pizza.

Another deviation from tradition was the cheese; I’ve started to use Monterrey jack on my pizzas instead of mozzarella, since I feel it gives a bit more flavor. But topped with oregano, these pitas tasted just as good (or better) than the real thing! Of course, the concept has endless possibilities for customizing toppings to your liking. These mini pita pizzas are especially popular with kids, but I’m sure your grown-up friends will love these as well (after all, who doesn’t like pizza?). If you’re hosting a dinner party, you could set all the toppings out and let your friends create their own pita bread pizza. It’s less work for you, and more fun for them!

How to make pita bread pizzas

The only major prep work you need to do for this recipe is make the sauce. Oil-packed sun-dried tomatoes are a key ingredient in the red pepper sauce, as regular sun-dried tomatoes aren’t wet enough to be blended smoothly. Choose a jar of sun-dried tomatoes that are packed with both herbs and oil, if possible; they have a lot more flavor (and the leftover oil is phenomenal in salad dressings!).

Once the sauce is blended, simply spread a little onto each pita bread, then add the other toppings. Try not to load the pizzas with too much sauce or red pepper slices, as this can make the pita base a touch soggy. To make these pita bread pizzas a full meal, serve them with a side salad or some steamed veggies.

Looking for more easy pizza recipes?

• “Get Your Greens” Naan Pizzas
• Goat Cheese and Tomato Pita Pizzas
• Thai Curry Naan Pizza
• Quick Veggie Pita Pizzas

This recipe is…

Vegetarian.

Roasted Red Pepper Pita Bread Pizzas

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(2 votes, average: 5.00 out of 1)

5 from 2 reviews

• Author: a Couple Cooks
• Prep Time: 10 minutes
• Cook Time: 7 minutes
• Total Time: 17 minutes
• Yield: 4 pizzas
• Category: Main Dish
• Method: Baked
• Cuisine: Italian

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Description

These pita bread pizzas are perfect for kids and adults alike! Topped with roasted red peppers and Monterrey jack cheese, these are a real crowd pleaser.

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Ingredients

• 12-ounce jar roasted red peppers
• 1 jar oil-packed sun-dried tomatoes (with herbs, if possible)
• 4 whole grain pitas
• 1 1/3 cups shredded Monterrey jack cheese
• 2 teaspoons dried oregano
• Kosher salt

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Instructions

1. Place a pizza stone in the oven and preheat to 450°F.
2. Drain the red peppers. Remove half the red peppers and cut into thin strips to garnish pizzas.
3. In a food processor, place the remaining red peppers, 10 sun-dried tomatoes, and 1 tablespoon of the oil from the sun-dried tomato jar. Purée for 1 to 2 minutes until smooth.
4. On each whole grain pita, spread 1/4 of the red pepper sauce and 1/3 cup shredded Monterrey jack cheese. Top with sliced red peppers, 1/2 teaspoon dried oregano, and a bit of kosher salt.
5. Place the pizzas on the pizza stone (or a baking sheet) and bake until the cheese is melted, 5 to 7 minutes.

Keywords: pita bread pizza, pita pizza

About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is an acclaimed vegetarian cookbook author and cook based in Indianapolis. She’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

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Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious.

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