Best Pita Personal Pan Pizza Recipes

CRISPY PERSONAL PITA PIZZAS

Crispy Personal Pita Pizzas image

Provided by Jeff Mauro, host of Sandwich King

Time 30m

Yield 4 pizzas

Number Of Ingredients 6

Ingredients

2 pocket pitas, each split into 2 rounds
2 tablespoons olive oil
2 cups shredded scamorza cheese (you can also use mozzarella)
1 Roma tomato, thinly sliced
Garlic salt, for sprinkling
Fresh basil leaves, for topping

Steps:

Preheat the oven to 400 degrees F.
Brush both sides of each pita round with a liberal coating of olive oil and place all 4 rounds onto a baking sheet. Sprinkle the shredded cheese in an even layer on each pita. Place a single layer of tomato slices on top of the cheese and sprinkle garlic salt over top of each.
Bake until the bottoms are golden brown and the pitas are crispy, 15 to 20 minutes. Top with fresh basil.

INDIVIDUAL GREEK PITA PIZZAS

Individual Greek Pita Pizzas image

A quick, easy, and flavorful Mediterranean-style pizza, made with pita bread and topped with a lemon dressing.

Provided by Lela

Categories Main Dish Recipes Pizza Recipes

Time 30m

Yield 2

Number Of Ingredients 11

Ingredients

2 tablespoons lemon juice
½ teaspoon garlic powder
¼ teaspoon dried oregano
¼ teaspoon dried basil
6 tablespoons olive oil
2 (4 inch) pita bread rounds
2 cups torn fresh spinach
¼ cup halved grape tomatoes
3 tablespoons chopped pimento-stuffed green olives
½ cup shredded mozzarella cheese
½ cup crumbled feta cheese

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Mix lemon juice, garlic powder, oregano, and basil in a bowl; whisk oil into lemon juice mixture until dressing is well blended. Brush about 1 tablespoon dressing over pita breads and arrange on baking sheet; reserve remaining dressing.
Combine spinach, tomatoes, and olives in a large bowl. Pour remaining dressing over vegetables and toss to coat. Divide spinach mixture evenly over each pita; sprinkle with mozzarella cheese and feta cheese.
Bake in the preheated oven until cheese is melted and pitas are lightly toasted, about 8 minutes.

Nutrition Facts : Calories 726.8 calories, Carbohydrate 38.5 g, Cholesterol 51.5 mg, Fat 56.2 g, Fiber 3 g, Protein 19.4 g, SaturatedFat 14.5 g, Sodium 1369.8 mg, Sugar 3.4 g

PERSONAL PAN PIZZA

Personal Pan Pizza image

This is great for a large family like ours or even a group of young friends. Everyone can make their own.

Provided by Janae

Categories Toddler Friendly

Time 20m

Yield 8 Pizzas, 8 serving(s)

Number Of Ingredients 4

Ingredients

8 small Boboli pizza crusts
1 (12 ounce) jar pizza sauce
8 cups pizza toppings
8 cups pre-shredded mozzarella cheese

Steps:

Each one makes their own in small cake pans.
Bake 400* for 15 minutes.

Nutrition Facts : Calories 367.5, Fat 26, SaturatedFat 14.9, Cholesterol 88.5, Sodium 906.8, Carbohydrate 7.2, Fiber 0.2, Sugar 4.9, Protein 25.7

HOMEMADE PERSONAL PAN PIZZA

Homemade Personal Pan Pizza image

Since pizza is my "red light" food, I had to come up with an alternative that would fill me up and satisfy me without breaking the weight loss bank! Here's my version of a healthy, low points Personal Pan. Paired with a salad it keeps me satisfied and feeling like I had the pizza I was craving. 7 WW Points Plus for the entire...

Provided by Linda Stevens

Time 15m

Number Of Ingredients 4

Ingredients

1 large whole wheat pita pocket
1 oz pizza sauce
1 oz mozzarella cheese, low-fat
2 slice canadian bacon, fully cooked

Steps:

1. Use both layers of pita pocket. Don't separate. Place on cookie sheet curled side up - and spread with pizza quick sauce.
2. Layer 2 slices of Canadian Bacon on top of sauce.
3. Sprinkle with 1 oz. of part-skim mozzerella cheese.
4. Bake in oven at 400 degress for appox. 10-12 min. or until cheese is melted and slightly browned.
5. Let cool for 5 min. and then slice with a pizza cutter into four wedges.

PITA PIZZA

Pita Pizza image

As an appetizer or light lunch, these mini pizzas are easy to make and use readily available ingredients. Blue cheese adds a unique flavor, and pita bread is the perfect crust.

Provided by DENVERCHERYL

Categories Trusted Brands: Recipes and Tips Sparkle

Time 13m

Yield 12

Number Of Ingredients 10

Ingredients

6 pita breads
1 (6.5 ounce) can tomato sauce
1 (4 ounce) can sliced black olives, drained
1 ounce diced pimento peppers, drained
2 small tomatoes, thinly sliced
4 ounces shredded mozzarella cheese
4 ounces blue cheese, crumbled
1 pinch dried basil
1 pinch dried oregano
1 pinch crushed coriander seed

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Warm pitas in the preheated oven or in a microwave for 1 minute, or until soft. Spread lightly with tomato sauce, pressing to flatten while spreading. Sprinkle with black olives, pimento peppers, tomatoes, mozzarella cheese, blue cheese, basil, oregano and coriander.
Spread the pitas on a large baking sheet and place in the preheated oven 8 minutes, or until the pita bread has reached desired crispness. Serve whole, or cut into slices.

Nutrition Facts : Calories 158.3 calories, Carbohydrate 19.5 g, Cholesterol 13.1 mg, Fat 5.7 g, Fiber 1.5 g, Protein 7.5 g, SaturatedFat 2.9 g, Sodium 514.3 mg, Sugar 1.2 g

PITA PIZZAS

Pita Pizzas image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 medium tomatoes
1 tablespoon extra-virgin olive oil, plus more for brushing and drizzling
Kosher salt and freshly ground pepper
3 cups baby arugula
1/2 cup pitted kalamata olives, roughly chopped
1 tablespoon fresh rosemary, roughly chopped
1 large red onion, cut into 1-inch-thick rounds
4 6-to-8-inch pocketless pitas
1/2 cup ricotta cheese
1/4 pound part-skim mozzarella cheese, diced
Pinch of red pepper flakes

Steps:

Core the tomatoes and halve them crosswise, then squeeze the juices and seeds into a large bowl. Whisk in 1 tablespoon olive oil and season with salt and pepper. Add the arugula but don't toss; set aside. Dice the tomatoes and toss in a separate bowl with the olives and rosemary.
Preheat a grill to medium high. Brush the onion rounds with olive oil and season with salt. Grill until soft, 3 to 4 minutes per side. Transfer to a plate and separate the rings. Reduce the grill heat to medium.
Brush both sides of the pitas with olive oil and grill until marked, 2 to 3 minutes per side. Top with some of the tomato-olive mixture, ricotta, mozzarella and onion. Cover and grill until the cheese melts, 2 to 3 minutes.
Toss the arugula with the dressing and pile on top of the pitas. Season with salt and the red pepper flakes and drizzle with olive oil.