New This Month

Pita Pizza


Whole-wheat pita bread forms the crust for these pizza wedges topped with fresh basil, yellow pepper, mozzarella, and homemade tomato sauce.

  • Yield: Makes 48 wedges

Photography: Richard Gerhard Jung

Source: Martha Stewart Living, July 2001


For the Garnish

  • Fresh Basil, thinly sliced

For the Pizza

  • 4 whole-wheat pita breads (each 7 1/2 inches)
  • 1 yellow bell pepper, seeds and membranes removed, cut into 1/8-inch-thick strips
  • 3 ounces mozzarella cheese, grated

For the Tomato Sauce

  • 1/4 teaspoon olive oil
  • 1 small yellow onion, peeled and chopped into 1/4-inch dice
  • 2 cloves garlic, peeled and minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon crushed red-pepper flakes
  • 1 bay leaf
  • One half 28-ounce can whole peeled tomatoes, roughly chopped
  • 1/4 cup tomato paste


  1. Preheat oven to 350 degrees. Make the tomato sauce: Heat the olive oil in a medium saucepan set over medium heat. Add the onion and garlic, and cook, stirring frequently, until onion and garlic are browned, about 4 minutes. Add the dried oregano, dried basil, crushed red pepper flakes, bay leaf, chopped tomatoes, and tomato paste. Bring mixture to a boil. Reduce heat to medium-low, and let simmer, stirring occasionally, until the liquid has evaporated and the sauce is thick, about 35 minutes.

  2. Assemble the pizzas: Arrange pita breads on two baking sheets. Spread about 6 tablespoons tomato sauce on each. Scatter strips of yellow bell pepper on top, and then sprinkle with the mozzarella cheese. Transfer the baking sheets to the oven, and bake the pizzas until the peppers begin to wilt and the mozzarella has melted, about 20 minutes. Remove the pizzas from the oven, and transfer to a cutting board. Sprinkle with basil, and cut each pita pizza into 12 wedges. Serve warm or at room temperature.

Reviews Add a comment

  • LER49
    28 APR, 2013
  • supermail123
    19 JAN, 2010
    Wow is all i have to say... and... great for kids... and adults! haha but really really Yummy! (If u make it correctly)
  • mmsrjs
    19 DEC, 2007
    Since not all the information printed, I will try again, only shorten the information. try 1/4 cup olive oil.
  • mmsrjs
    19 DEC, 2007
    hi millstea: Roma here, since my guy is an excellent cook
  • millstea
    17 DEC, 2007
    What is 1/4 foot olive oil?