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Margherita Pita Pizzas

Pita bread makes a quick and easy pizza base that’s ideal for a variety of speedy toppings.  See for yourself!

Margherita Pita Pizzas

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By: Adapted from The Pampered Chef
Cook Time
10-12 mins


  • 2 teaspoons olive oil
  • 1 teaspoon Italian seasoning
  • 1 teaspoon balsamic vinegar
  • 1 garlic clove, pressed
  • 4 flat pita bread rounds (without pockets)
  • 2 plum tomatoes, sliced
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 2 teaspoons snipped fresh basil leaves



  1. Preheat oven to 425°F. In small bowl, combine oil, seasoning mix, vinegar and garlic; mix well. Place pita rounds on baking stone or cookie sheet. Brush one side of each pita round with oil mixture.

  2. Slice tomatoes. Top pita rounds evenly with tomatoes and cheese. Bake 10-12 minutes or until cheese is melted and edges are lightly browned. Sprinkle with basil. Cut pizzas into quarters; serve warm.

Recipe Notes

8  servings

Nutrients per serving:
Calories 135 (27% from fat), Total Fat 4 g, Saturated Fat 1 g, Cholesterol less than 5 mg, Carbohydrate 19 g, Protein 6 g, Sodium 110 mg, Fiber 2 g

Cook’s Tips:
Margherita pizzas are traditionally made with fresh tomatoes, basil and fresh mozzarella cheese, which is packed in whey and has not been aged. Our recipe calls for regular mozzarella cheese, which melts well and is readily available. For pizzas with tender crusts, choose pita bread rounds without pockets for this recipe. Ingredients like mozzarella cheese and blue cheese may seem rather indulgent, but when used sparingly, they can fit into a healthy eating plan.

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