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Pan-Fried Pita Pizzas

    Pan-Fried Pita Pizzas

    Caprese pita pizzas can be made in a flash in a pan. Served on pita bread with tomatoes, fresh mozzarella, and fresh basil.

    Instead of yeast dough, pita bread rounds are used to construct these skillet pizzas, which are thin and robust enough to support the pizza’s toppings.

    The preparation and cooking of the pizzas takes just a few minutes, and no oven is required. You may use these instead of making your own dough or getting takeout on pizza night.

    The diameter of a pita may range from 8 inches to 12 inches. As long as it fits in your skillet, it will work. Each participant should have at least one pita.

    First, cut the pitas in half lengthwise with kitchen shears so that you have two rounds. Your pizza’s crust will turn out perfectly thin and crispy.

    Cook your pizzas one at a time in a hot pan covered with a lid, rough side of the pita facing up, topped with fresh mozzarella and juicy tomatoes.

    A hefty skillet is ideal for cooking the pizzas. Whether you choose cast-iron or a hefty nonstick pan, your food will turn out delicious. You may use any lid that fits your pan, regardless of whether or not it is airtight or designed to go with the pan specifically. Have two skillets? Flip one upside down to serve as a cover.

    After the cheese has melted, immediately sprinkle the pizzas with the finely chopped basil and serve.

    If making a chiffonade of basil seems too complicated, you may always simply shred the leaves with your fingers. Before serving, sprinkle the pies with basil so that it retains its vibrant green colour and fragrant scent.


    • 8 to 12-inch diameter pita rounds
    • 1 lb. and a half of fresh mozzarella
    • Thinly slice 4 medium-sized tomatoes
    • Cherry tomatoes, 1 pint, halved
    • Sprinkling olive oil
    • To taste, season with kosher salt and freshly ground black pepper.
    • Large fistful fresh basil leaves


    1. Get the pitas ready

    Cut each pita in half horizontally to produce two thin rounds using scissors. Split the rounds in half and place the unfinished sides up on a baking sheet.

    2. Cut the mozzarella

    Slice the mozzarella as finely as you can using a thin, sharp knife. It is not important to construct perfectly even or uniform circles.

    3. Prepare pizzas by putting together

    Spread the mozzerella cheese on the pitas. It’s not necessary to thoroughly cover the rounds with cheese. Top the mozzarella with a couple slices of the big tomatoes. Cherry tomatoes may be used to fill in the blanks. Season with salt and pepper and drizzle with olive oil.

    4. Prepare the pizzas

    For three minutes over medium heat, your cast-iron (or other heavy) skillet should be hot enough that a drop of water will sizzle and quickly evaporate when you drop it into the pan. Cover the pan with a single pizza circle. Cook for 3 to 5 minutes, or until the mozzarella melts around the edges. To remove the pizza from the pan and place it on a platter, use a broad metal spatula. Put the remaining pizzas through the same cooking process. (If you own many pans, use them to cook a number of pizzas at once.)

    5. Reduce the basil

    Get the basil ready while the pizzas bake. Create a tube by stacking and rolling the leaves. Cut the tube in half lengthwise using a very sharp knife. Handle the basil and fluff it up to separate the leaves. (You might also use your fingers to tear the basil.)

    6. Assemble and complete the serving

    Sprinkle some salt and basil over the heated pizzas. Quickly dish it up.

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