Pitta Pizzas

Pitta Pizzas are a great standby - I usually have a packet of pitta bread in the freezer I can whip out and then raid the fridge for toppings. They are super quick and easy, and a healthier alternative to ready-made pizzas for the kids, especially if you use wholemeal pittas.

My kids love them because they can help making them and they can choose their own toppings. They mix up the pizza sauce, grate the cheese and chop toppings with a blunt knife. Leftover passata can be frozen or used in another recipe such as creamy tomato & tuna pasta or sausage & leek cassoulet.

We use a combination of the following for toppings, depending what we have in - ham, olives, salami, tuna, diced peppers, sliced mushrooms, pineapple chunks, chorizo, shredded leftover chicken, sun dried tomatoes, sweetcorn and whatever cheese we have in the fridge. Mr K loves them drizzled with chilli oil.

Pitta Bread Pizzas

  • Makes: 2 (easily scaled up)
  • Preparation time: 10 minutes
  • Cooking time: 10 minutes 


  • 2 wholemeal pittas
  • 3 tablespoons passata 
  • 1 teaspoon tomato puree
  • Pinch of dried oregano
  • Toppings of your choice (see notes)
  • 25g grated cheddar cheese
  • Fresh basil leaves (optional)


  1. Pre-heat oven to 200 C / 180 fan / gas mark 6. Put a baking sheet into the oven to heat up.
  2. Combine the passata, tomato puree & oregano and spread over the pittas.
  3. Distribute the toppings of your choice over each pitta bread and top with grated cheese.
  4. Carefully remove the baking sheet from the oven and place the pittas on it. 
  5. Bake the pitta pizzas in the oven for around 10 minutes until the cheese is golden.
  6. Scatter over some fresh basil leaves if you like and serve immediately.