I made this pita pizza for the first time the summer after my sophomore year of college. I'm not sure why I never blogged about it then. It is seriously the best pizza EVER - definitely my go-to recipe. I stumbled across this beautiful idea for a pizza one afternoon while perusing through For the Love of Cooking's archives. I really, really cannot even begin to explain how delicious it is. You just have to try it for yourself.
Like... right now.
Recipe slightly adapted from For the Love of Cooking
- Cooking spray
- 2-3 pieces pita bread (or Corn meal + 1 ball of pizza dough for a traditional pizza)
- 1 container of pizza sauce
- 2 cups of mozzarella cheese, shredded
- 15 cherry tomatoes, cut in half
- 8 oz mushrooms, sliced thickly
- 1/2 red onion, sliced thickly
- 1 large clove of garlic, minced
- 6-7 fresh basil leaves, chopped
- 1/4 cup of feta cheese crumbles
- Balsamic vinegar for drizzling
- Sea salt and freshly cracked pepper
- Preheat the oven to 450 degrees. Line a baking sheet with tinfoil and coat it with cooking spray. Add the tomato halves, mushroom slices, and red onion slices to the baking tray. Drizzle with a bit of olive oil and season with sea salt, dried oregano, and freshly cracked pepper, to taste.
- Roast in the oven for 15 minutes. Remove from the oven and let cool. If using traditional pizza dough, spread dough on a pizza sheet that has been coated with cooking spray and a sprinkle of corn meal. If using pita bread, cover a baking sheet with tin foil and place pita bread on top. Spoon the sauce on the dough and spread evenly. Sprinkle the mozzarella cheese all over followed by the roasted vegetables. Next, carefully spread the minced garlic all over the pizza being careful not to drop in large clumps.
- Place into the oven and bake for 15-20 minutes or until cheese is bubbling and the crust is golden brown. Add the feta cheese and the fresh basil. Drizzle balsamic over pizza(s).