While pan and stuffed pizzas are great eats all on their own, let me tell you about my pizza fetish as of late. I am a total fanatic for flatbread and pita pizzas. They are fast and easy to make and don’t even require a pizza stone to crisp up. Just place on a baking sheet and it is ready to eat in minutes.
There are so many ways to dress them up with savory and/or sweet ingredients that you can have fun creating to suit your own taste or feel free to try some of mine.
Read more: My Pizza Fetish With Pita and Flatbread
Below are a simple as well as a specialty pita pizza or flatbread recipe I regularly make when I want to be super-fast and less technical when I’m experiencing a pizza fetish (i.e. yeast dough rising or heating up a hot pizza stone and all).
Other healthy ingredients I use on my pitas or flatbread pizzas besides spinach are kale, broccoli, olives, mushrooms, onions plus more, though I try not to overload these thin breads with toppings. So give these a try and then you do you and just enjoy creating your own pizzeria.
PEPPERONI AND CHEESE PITA PIZZA
PROSCUITTO AND SPINACH PITA PIZZA
Pepperoni and Cheese Pita Pizza
Thin and Crispy Pizzas Made Easy!
Ingredients
- 1 Thin Pita or Flat Bread
- Primal Kitchen Red Pizza Sauce
- Mozzarella Cheese shredded
- Uncured Pepperoni
- Parmesan Reggiano grated
Instructions
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Layer with sauce, cheese, pepperoni and grated parmesan.
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Bake at 400 degrees for 5-8 minutes until pizza is crispy.
Recipe Notes
Please use organic and uncured meats whenever possible.
Proscuitto and Spinach Pita Pizza
Thin and Crispy Specialty Pita Pizza
Ingredients
- 1 Pita Round or Flatbread
- Primal Kitchen White Pizza Sauce
- Mozzarella cheese shredded
- Baby Spinach handful
- 2 slices Prosciutto thin slices
- Parmigiano Reggiano
Instructions
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Layer sauce, cheese, spinach, prosciutto, and parmigiano atop pita or flat bread.
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Bake at 400 degrees for 5-8 minutes until desired crispiness.
Recipe Notes
Whenever possible choose organic and uncured meats.
