Margherita Pita Pizzas Recipe
Margherita Pita Pizzas Recipe photo by Taste of Home

Margherita Pita Pizzas Recipe

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My husband plants the garden and I harvest and cook the fruits of his labor. My favorite way to use plum tomatoes is this easy Margherita Pita Pizza. It is so good! —Rosemarie Weleski, Natrona Heights, Pennsylvania
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 4 pita breads (6 inches)
  • 2 teaspoons olive oil
  • 2 garlic cloves, minced
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 3 plum tomatoes, thinly sliced
  • 1/4 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • Thinly sliced fresh basil, optional

Nutritional Facts

1 each: 340 calories, 12g fat (6g saturated fat), 33mg cholesterol, 588mg sodium, 38g carbohydrate (4g sugars, 2g fiber), 20g protein Diabetic Exchanges:2 starch, 2 medium-fat meat, 1/2 fat


  1. Place pita breads on an ungreased baking sheet; brush with oil. Top with garlic, 1 cup cheese, tomatoes, garlic powder and remaining cheese; sprinkle with Italian seasoning.
  2. Bake at 425° for 10-12 minutes or until cheese is melted. Top with basil. Yield: 4 servings.
Originally published as Margherita Pita Pizzas in Taste of Home December/January 2011, p58

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Reviewed Aug. 29, 2014

"So good ... and so easy!"

Reviewed May. 30, 2014

"So easy and delicious! To die for!"

Reviewed Feb. 1, 2013

"I have made this recipe several times! I use a whole wheat pita pocket, and i do add a little more of the garlic powder and italian seasoning, i just sprinkle on each pizza without measuring. My husband loves these as well. When i first made them, i saw him pick one up and start eating it. Then i saw him going back twice for more and i had to make more. Both of us probably eat too many of them! LOL"

Reviewed Jul. 31, 2012

"These are absolutely wonderful. I've made them for lunches a few times in the past couple weeks. And sooooo easy!!!"

Reviewed Feb. 3, 2012

"I made this with 6" nan bread, and it was wonderful! Also note, the better quality the mozzarella cheese, the better this will taste. I sliced fresh mozzarella (rather than the packaged shredded stuff) on the pizza, and it was so, so yummy. Fresh basil on it really makes for a great tasting pizza too."

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