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This Pita Pizza for One has a crisp, skillet-toasted crust topped with ground beef, melted cheese, and tomato paste cooked right into the meat. Made with easy ingredients you can find anywhere, this single serving recipe bakes in about 5 minutes.
Quick Look
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Equipment: 10-inch skillet, rimmed baking sheet
- Cook Method: Skillet-toasted, then oven baked at 400°F (200°C)
- Servings: 1
- Difficulty: Easy
- Flavor Profile: Smoky and lightly sweet from the smoked gouda and bell peppers, with a crisp crust under seasoned ground beef.
A pita bread pizza made on one toasted pita and sized for one. This version uses a seasoned beef and vegetable base, and the toppings section below covers Margherita and BBQ chicken pita pizzas.
Why You’ll Love This Pita Pizza Recipe
The hardest part of making pizza for one person is the crust. A pita is already the right size, and it’s in the bread aisle of every grocery store.
Ground beef and smoked gouda is my favorite way to top one. The gouda has a smoky depth mozzarella doesn’t, and it melts down over beef cooked with onions, red bell peppers, and garlic. That’s the version in the recipe card, and it’s the one I make most.
I toast the pita in a skillet before it goes near the oven. Both sides get olive oil and a pinch of salt, then 45 seconds a side over medium heat. The crust firms up before any topping touches it, which is what holds it crisp through the 5 minutes it spends baking.
The tomato paste goes in early, into the skillet with the vegetables, and cooks a full minute before the beef joins it. That minute concentrates the tomato flavor. The 2 tablespoons of water that go in with the beef loosen the mixture and let the paste spread all the way through the meat.
I built these amounts around a single pita and tested the ratios myself. Three to four ounces of beef and a half cup of gouda is what one pita holds.
Slice it into wedges while it’s hot. The crust holds under the beef, and the gouda comes through against the sweetness of the peppers.
If you like this pita pizza, try our French bread pizza for one, personal pepperoni pizza, or portobello mushroom pizza for one. If you’d rather spread on a sauce, our small batch pizza sauce makes about ½ cup.
Ingredient Notes
If you have any ingredients leftover from this beef pita pizza recipe, check out our Leftover Ingredients Recipe Finder.
Olive Oil: Olive oil does two jobs here. The tablespoon in the skillet carries heat into the vegetables so they soften evenly, and the extra teaspoon brushed on the pita is what browns the surface during toasting. Avocado, vegetable or canola oil works if that’s what you have.
Onions and Red Bell Peppers: These cook for 3 minutes before anything else joins them, which softens them and cooks off some of their water. Swap in mushrooms or spinach if you prefer. Leftover onions and peppers work well in pepper steak for one and chicken tacos for one.
Garlic: One clove, minced, added 30 seconds before the tomato paste. Garlic burns fast in a hot skillet, so it goes in near the end and cooks just long enough to lose its raw bite. Use ⅛ teaspoon of garlic powder if you don’t have fresh.
Tomato Paste: Tomato paste is tomato with most of the water already cooked out, which is why 1 teaspoon carries enough flavor for a whole pita. The minute it spends in the hot skillet deepens it further. Extra paste is good in chili mac for one and single serve mushroom pasta.
Ground Beef: Three to four ounces, about ¾ cup, sold as beef mince outside the US. The 2 tablespoons of water that go in with it loosen the mixture so the tomato paste spreads through the meat. Ground turkey or chicken works for a leaner version, and leftover ground beef is good in lasagna soup for one and small batch stuffed peppers.
Kosher Salt and Black Pepper: Kosher salt has a coarser grain than table salt, which makes it easier to spread evenly by hand. Cut the amount in half if you’re using table salt, since the finer grains pack tighter into a measuring spoon. The pinch of salt on the oiled pita seasons the crust itself.
Pita Bread: I use pocketless pita when I can find it. A pocket pita is two thin layers with air between them. A pocketless round is solid all the way through, so the toppings rest on the full thickness of the bread. Whole wheat or white both work, and flatbread or naan are good substitutes. Use any extra pita for a sandwich, split open and filled, served with small batch hummus or small batch baba ganoush.
Smoked Gouda Cheese: Gouda is a semi-firm cheese that melts smoothly without separating, and smoking it adds a depth that mozzarella doesn’t have. Mozzarella, cheddar, or any good melting cheese will work. Leftover gouda is good in a crustless spinach quiche or slow cooker mac and cheese for one.
Recipe Variations
Every version below starts from the same pita pizza recipe. These swaps change the heat level, the protein, or how many you’re making, and the skillet toast and 5 minute bake stay the same for all three.
Spicy pita pizza: Stir ⅛ teaspoon crushed red pepper flakes, or just a pinch, into the beef along with the salt and pepper. For more heat, scatter ½ teaspoon of chopped jalapeños over the cheese before the beef goes on.
Vegetarian: Swap the ground beef for 3 to 4 ounces of seasoned tofu crumbles or a plant-based ground. Keep the 2 tablespoons of water so the tomato paste still loosens and spreads. Plant-based grounds brown faster than beef, so start checking at 2 minutes.
Pita pizza for two: Use 2 pocketless pitas and double everything: 1 cup onions, 1 cup red bell peppers, 2 cloves garlic, 2 teaspoons tomato paste, 6 to 8 ounces ground beef, 4 tablespoons water, 1 cup shredded gouda. Toast the pitas one at a time in the skillet, then bake both on the same rimmed baking sheet.
How To Make A Pita Pizza
Here’s how to make this cheese pita pizza step by step, with the gouda going on before the beef. See the recipe card below for ingredient amounts and complete instructions.
- Preheat the oven to 400°F (200°C).
- Cook the vegetables. Warm 1 tablespoon of olive oil in a 10-inch skillet over medium-high heat. Add the chopped onions and red bell peppers and cook for 3 minutes, stirring occasionally. Add the minced garlic and cook 30 seconds more.
- Cook the tomato paste. Stir the tomato paste into the vegetables and cook for 1 minute, until it’s worked all the way through them.
- Brown the beef. Add the ground beef, water, salt, and pepper. Cook for about 4 minutes, stirring frequently, until no pink remains. Transfer everything to a plate and wipe out the skillet.
- Toast the pita. Return the skillet to medium heat. Brush both sides of the pita with olive oil and sprinkle with a pinch of salt. Toast for 45 seconds per side, until lightly golden.
- Assemble. Move the toasted pita to a rimmed baking sheet. Spread the shredded gouda over it, then spoon the beef mixture over the cheese. The gouda melts into a layer across the bread, which keeps the moisture in the beef up top where it belongs, and it grips the beef so the toppings hold together when you lift a wedge.
- Bake and serve. Bake for 5 to 6 minutes, until the cheese is melted and bubbly. Slice into wedges and top with sliced avocado if you like.
Expert Tips
Use a 10-inch skillet: The pita needs to sit flat against the bottom of the pan to brown evenly. In a smaller skillet the edges ride up the sloped sides and never touch the heat.
Shred the gouda yourself: Pre-shredded cheese is coated with starch or cellulose so the pieces don’t stick together in the bag, and that coating keeps it from melting into a smooth layer. Since the melted gouda is what seals the crust here, grate it off a block.
Break the beef into small crumbles: Stir frequently and break the meat apart as it cooks. Small crumbles spread evenly over the cheese and give you beef across the whole pita. Large clumps leave bare spots.
Let the gouda tell you when it’s done: Five to six minutes at 400°F is the range, but ovens vary. Pull it when the cheese is bubbling across the surface. The pita is already toasted by then, so the bake is only there to melt the cheese and warm the beef through.
Pita Pizza Toppings
These are the three pita pizza ideas I make most often besides the beef and cheese version. Each one starts with the same skillet-toasted crust and the same 5 minute bake, and the cheese goes down on the bread first, the way it does with the beef.
Greek Pita Pizza
Spread ½ cup shredded mozzarella over the toasted pita, then scatter 2 tablespoons each of sliced kalamata olives, chopped roasted red peppers, and chopped artichoke hearts. Finish with 2 tablespoons of crumbled feta and bake. Feta doesn’t melt the way mozzarella does, so it holds its shape and stays sharp against the olives. Serve it with small batch tzatziki sauce for dipping the crust.
Margherita Pita Pizza
Tear 3 ounces of fresh mozzarella over the toasted pita and top with 1 small tomato, sliced thin and patted dry. Bake, then add 4 or 5 fresh basil leaves and a drizzle of olive oil after it comes out. Basil goes limp and dark in the oven, so it goes on at the end. If you like this one, try our caprese salad or chicken margherita for one.
BBQ Chicken Pita Pizza
Toss ⅓ cup of shredded cooked chicken with 2 tablespoons of small batch BBQ sauce. Spread ½ cup of shredded cheddar over the toasted pita, spoon the chicken over the cheese, and scatter 2 tablespoons of thinly sliced red onion on top. Bake, then drizzle with a little more BBQ sauce.
Troubleshooting
If your pita pizza isn’t turning out quite right, here is how to fix a few common issues.
Why is my pita pizza soggy?
The pita was untoasted, or the cheese didn’t go down first. Both steps keep the crust dry. Toasting firms the surface before anything touches it, and the melted cheese puts a layer of fat between the bread and the beef. Skip either and the crust takes on moisture.
Why are the edges of my pita burnt?
The skillet was still on medium-high from cooking the beef. Toasting happens over medium heat. On medium-high, a pita browns past golden well before 45 seconds is up. Lower the heat before the pita goes in and pull it as soon as it’s lightly golden.
Why is my tomato paste clumping in the beef?
The water wasn’t added at the same time as the beef. Tomato paste is thick and concentrated, and it grips dry meat in pockets. The 2 tablespoons of water go into the skillet along with the ground beef, and stirring as it cooks works the paste through. If it still clumps, add another tablespoon.
Frequently Asked Questions
Yes. Spread about 2 tablespoons of pizza sauce or tomato sauce over the toasted pita before the cheese. The tomato paste in this recipe goes into the skillet with the beef, so it flavors the meat rather than the crust. Our small batch pizza sauce makes about ½ cup.
Yes. Both work as a crust and both take the same skillet toast and 5 minute bake. Naan is thicker than pita, so give it a few extra seconds per side to brown.
Refrigerate it in an airtight container for up to 2 days. Reheat it in a 350°F oven for 5 to 8 minutes so the crust firms back up. A microwave leaves the pita soft.
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 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°F (200°C).
- Warm 1 tablespoon of the olive oil in a 10-inch skillet over medium-high heat.
- Add the onions and red bell peppers and cook for 3 minutes, stirring occasionally, until they soften.
- Add the garlic and cook for 30 seconds, until fragrant.
- Stir in the tomato paste and cook for 1 minute, until it coats the vegetables evenly.
- Add the ground beef, water, ½ teaspoon of the kosher salt, and the black pepper. Cook for 4 minutes, stirring frequently and breaking the beef into small crumbles, until no pink remains.
- Transfer the beef mixture to a plate and wipe the skillet clean.
- Reduce the heat to medium and return the skillet to the burner.
- Brush both sides of the pita with the remaining 1 teaspoon of olive oil and sprinkle with a pinch of the kosher salt.
- Toast the pita for 45 seconds per side, until lightly golden.
- Transfer the pita to a rimmed baking sheet and spread the shredded gouda evenly over it.
- Spoon the beef mixture over the cheese.
- Bake for 5 to 6 minutes, until the cheese is bubbling across the surface.
- Slice into wedges and top with sliced avocado, if using.
Notes
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.
Love, love!!!! I am trying this asap!!! My kids will love it.
Xoxo,
Angelle
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!
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!
I love this recipe!
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. Absolutely delicious.
My kids love this pita pizza!! SO delicious!! YUM!
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!