Pita Pizza Cheese Recipe

Preheat and prepare pitas

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it. Using a pastry brush or the back of a spoon, brush each pita lightly on both sides with the olive oil (about 1/2 tsp per side). Sprinkle the tops with the dried oregano and the 1/2 tsp salt, dividing evenly.

Par-bake (optional crispier crust)

Place the oiled pitas on the prepared baking sheet and bake 4–6 minutes until they begin to firm and just start to brown at the edges. Remove from oven. Par-baking helps create a crisp base that won’t get soggy from the sauce.

While pitas are par-baking, combine the tomato pizza sauce, minced garlic, and red pepper flakes in a small bowl. Stir to incorporate. Taste and adjust seasoning (add a pinch more salt if desired). Spread about 1/4 cup (roughly) sauce evenly over each par-baked pita, leaving a 1/4–1/2 inch edge.

Divide the shredded mozzarella evenly among the four sauced pitas (about 1/2 cup per pita). Sprinkle each with a little grated Parmesan (about 1 tablespoon per pita). Season with the 1/4 tsp black pepper, dividing evenly.

Return the topped pitas to the oven and bake at 425°F (220°C) for 6–9 minutes, or until the cheese is melted, bubbling, and lightly golden at the edges. If you like a more browned top, switch to broil for 30–60 seconds while watching closely to prevent burning.

Remove pitas from the oven. Tear or slice fresh basil leaves and scatter over the hot pizzas. Let rest 1–2 minutes, then slice each pita into 4 wedges and serve immediately.