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If you love the classic combo of beef and cheese on pizza, this Pita Pizza recipe is for you! Pita bread makes the perfect individual-sized crust, and it’s ready in a flash. The savory ground beef and melty smoked gouda deliver that pizza flavor you crave, and this recipe is a fantastic base for adding even more of your favorite toppings.
Pair your pita pizza with a refreshing side salad for a complete meal. Try a simple green salad with a light vinaigrette, a classic Greek salad packed with tangy feta and olives, a creamy Caesar salad, or even a sweet and fruity Ambrosia salad.
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Why You’ll Love This Pita Pizza Recipe
- Bold Flavors: Smoked gouda and savory beef come together for a truly indulgent pita pizza.
- Quick and easy: Perfect for a fast weeknight meal or a satisfying lunch.
- No leftovers: Get the ideal portion for one, so there’s no waste.
- Comfort Food Fast: Delivers all the comfort of a homemade pizza without the wait.
Ingredients
If you have any ingredients leftover from this beef and cheese pita pizza recipe, check out our Leftover Ingredients Recipe Finder.
- Olive Oil: Great for cooking the beef but can be substituted with vegetable oil or canola oil.
- Onions and Red Bell Peppers: Add a sweet and crunchy texture. Swap out for mushrooms or spinach for a twist. If you’ve got leftover onions or bell peppers, consider using them in Chicken Tacos, Pepper Steak, or Shrimp and Grits.
- Garlic: Enhances the overall flavor; use 1/8 teaspoon of garlic powder if fresh isn’t available.
- Ground Beef: The star of the show. Can be replaced with ground turkey or chicken for a lighter version. Leftover ground meat can be used in Lasagna Soup or Chili Mac.
- Tomato Paste: Concentrates the pizza flavor, but any pizza sauce or tomato sauce can be used as an alternative.
- Pita Bread: Makes an excellent, easy crust. Flatbread or naan are also good substitutes. Consider using extra pita bread to make a sandwich. Just split a pita open and fill it with your favorite ingredients. Serve it alongside hummus or baba ganoush for an extra flavor boost.
- Smoked Gouda Cheese: Adds a smoky depth. Feel free to use mozzarella, cheddar, or your favorite melting cheese.
Recipe Variations
- Spicy Version: Add jalapeños, pepperoncini, or crushed red pepper flakes for a kick.
- Deluxe Pizza: Top with pepperoni, sausage, mushrooms, and olives.
- Vegetarian Pita Pizza: Use seasoned tofu crumbles or your favorite meat substitute instead of beef.
How To Make A Pita Pizza
See the recipe box below for ingredient amounts and full recipe instructions.
Preheat your oven to 400°F (200°C). Sauté onions and red bell peppers, then add garlic and tomato paste. Brown the ground beef with salt, pepper, and a little water. After the beef cooks, lightly toast a pita bread brushed with olive oil in the skillet. Top the toasted pita with smoked gouda cheese, then layer on the cooked beef mixture. Bake for 5-6 minutes until the cheese is melted. Slice into wedges and garnish with avocado if you like!
Expert Tips
- Pre-cook the Beef: Ensure the beef is browned and fully cooked before adding it to the pita to ensure it’s perfectly safe and delicious.
- Crispy Crust: Toast the pita lightly before adding toppings to prevent it from getting soggy.
- Balanced Toppings: Distribute toppings evenly for consistent flavor in every bite.
- Keep an Eye on the Oven: Pita pizzas cook quickly, so watch carefully to avoid overcooking.
Get Creative With Pita Pizza Toppings!
This basic pita pizza recipe is a fantastic starting point. Here are some delicious topping combinations to inspire you:
- BBQ Chicken: Use leftover chicken or rotisserie chicken with BBQ sauce, red onion, and cheddar cheese for a satisfying twist.
- Margherita: Keep it classic with fresh tomato slices, mozzarella, and basil leaves for a taste of Italy.
- Hawaiian: Embrace sweet and savory with pineapple chunks, ham or Canadian bacon, and gooey mozzarella cheese.
- Breakfast Pizza: Start your day right with scrambled eggs, cheese, crumbled bacon or sausage, and a drizzle of hot sauce.
Frequently Asked Questions
The toppings can be prepped, but assemble right before baking for the best texture.
Keep any leftovers in the refrigerator for a day or two and reheat in the oven until crispy.
Experiment with different cheeses like blue cheese for a tangy taste or a soft goat cheese for creaminess.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this beef and cheese pita pizza or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Pita Pizza For One
Equipment
Ingredients
- 1 tablespoon olive oil -plus 1 teaspoon for toasting pita
- ½ cup chopped onions
- ½ cup chopped red bell peppers
- 1 clove garlic -minced
- 1 teaspoon tomato paste
- 3-4 ounces ground beef (about 3/4 of a cup)
- 2 tablespoons water
- ½ teaspoon kosher salt -plus a pinch for the toasted pita
- ¼ teaspoon coarsely ground black pepper
- 1 piece pita bread
- ½ cup shredded smoked gouda
- sliced avocado -optional, for topping
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- In a medium skillet over medium-high heat, warm 1 tablespoon of olive oil. Add the chopped onions and red bell peppers. Cook for 3 minutes, stirring occasionally. Add the minced garlic and continue cooking for another 30 seconds.
- Stir in the tomato paste and cook for 1 minute, ensuring it's well mixed with the vegetables.
- Add the ground beef to the skillet along with 2 tablespoons of water, salt, and pepper. Cook, stirring frequently, until the beef is fully browned, about 4 minutes.
- Remove the skillet from the heat. Transfer the beef mixture to a plate and set aside.
- Wipe out the skillet and return it to medium heat. Brush both sides of the pita bread with 1 teaspoon of olive oil and sprinkle with a pinch of salt. Toast the pita in the skillet for about 45 seconds per side, just until lightly golden.
- Place the toasted pita bread on a baking sheet. Spread the shredded gouda cheese evenly over the pita.
- Spoon the cooked meat mixture over the cheese.
- Place the baking sheet in the preheated oven and bake for 5-6 minutes, or until the cheese is melted and bubbly.
- Remove the pita pizza from the oven, slice into wedges, and top with sliced avocado if desired. Enjoy hot.
Notes
- Pre-cook the Beef: Ensure the beef is browned and fully cooked before adding it to the pita to ensure it’s perfectly safe and delicious.
- Crispy Crust: Toast the pita lightly before adding toppings to prevent it from getting soggy.
- Balanced Toppings: Distribute toppings evenly for consistent flavor in every bite.
- Keep an Eye on the Oven: Pita pizzas cook quickly, so watch carefully to avoid overcooking.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
This sounds amazing! I love pita bread, but I never would have thought to use it for pizza. I can’t wait to make this!
My family would love these!
This looks so good! I love making individual pizzas on pitas because I have a vegetarian in the house. My son and I do meats while she does veggies, and everyone is happy 🙂 Love your other recipes as well!
Kids will go crazy for this! I love it!
These look so easy and delicious! One my kiddos would love for sure!
Love that you used pita for the crust for these! 🙂 Looks delicious.
My kids are going to love this pita pizza!! It looks SO delicious!! YUM!
Glad I'm not the only one who keeps magazines for a while 🙂 The flavors in this quickie pizza are delicious! I love that smoked gouda!
This would be perfect for our weekly pizza nights. It looks delicious!
Pita bread missing from ingredients list. What size pia did you use?
Hi Wanda, I can't believe I left that out. Thanks for letting me know. I used one 6-inch pita because that was what was available to me. I have seen 9 or 10-inch pitas and those would be perfectly fine to use too. With the 6-inch, the topping was piled high on top. It would just be spread a little thinner on a larger pita. Have a great weekend!
Not a problem, Joanie. I'm fortunate to have a Middle Eastern grocery/deli less than a mile away where I can get freshly made pittas that would be perfect for this recipe. Thanks for the inspiration!