Caprese Pita Pizza Garlic Feta (Print Version)
Warm pita topped with whipped garlic feta, mozzarella, tomatoes and basil for a quick, Mediterranean-inspired meal.
# What You Need:
→ Whipped Garlic Feta
01 - 7 ounces feta cheese, crumbled
02 - 2 ounces cream cheese, softened
03 - 1 garlic clove, finely minced
04 - 2 tablespoons extra-virgin olive oil
05 - 1 tablespoon lemon juice
06 - Freshly ground black pepper, to taste
→ Pita Pizzas
07 - 4 round pita breads
08 - 2 tablespoons olive oil
09 - 8 ounces fresh mozzarella cheese, sliced
10 - 2 large ripe tomatoes, thinly sliced
11 - 1 small red onion, thinly sliced (optional)
12 - 1 handful fresh basil leaves
13 - Salt, to taste
14 - Black pepper, to taste
15 - Balsamic glaze, for drizzling (optional)
# How To Make It:
01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - In a food processor, combine crumbled feta, cream cheese, minced garlic, extra-virgin olive oil, lemon juice, and black pepper. Process until fully smooth, scraping down sides as needed.
03 - Lay pita rounds on the prepared baking sheet. Brush each lightly with olive oil.
04 - Evenly spread 2 to 3 tablespoons of whipped garlic feta onto each pita.
05 - Arrange sliced mozzarella and tomatoes over the feta layer. Top with red onion if using, and season with salt and black pepper.
06 - Place in oven and bake for 8 to 10 minutes until cheese is melted and pita edges are golden.
07 - Remove from the oven. Let cool briefly. Finish with fresh basil leaves and drizzle with balsamic glaze as desired. Slice and serve immediately.
# Handy Tips:
01 -
- That creamy whipped garlic feta is like a flavor bomb under every bite but so easy it feels like a guilty secret.
- Between juicy tomatoes and oven-melted mozzarella, these quick pizzas win over both picky eaters and my laziest cooking moods.
02 -
- Once I skimped on the parchment paper, and prying cheesy pitas off the tray was a mess I don't recommend repeating.
- Letting the whipped feta sit for a few minutes before spreading helps the flavors meld—don't skip this tiny pause.
03 -
- Baking directly on the parchment means no wrestling the pitas off a hot pan and keeps bottoms crisp.
- Misting the pitas with water instead of oil once led to limp pizzas, so always stick with oil for the best texture.