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Ingredients
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Pita & Cheese
Finishing & optional
Method
Prepare Pita
Preheat
Preheat your oven to 425°F (220°C). If using a toaster oven or skillet, skip oven preheat and follow the corresponding step below.
Slice each pita in half horizontally so you have two shallow rounds (or leave whole and open like a pocket). For a flat open-faced pizza style, split but keep the two layers connected if desired.
Assemble & Season
In a small bowl, mix the garlic powder with the salt and black pepper. Sprinkle a very light pinch of this mixture (about 1/8 tsp per pita half) evenly across the buttered surface.
Divide the shredded cheddar and provolone between the two pita halves, sprinkling the cheeses evenly so each pita has about 3 tablespoons total (1.5 tbs cheddar + 1.5 tbs provolone per half). Gently press the cheese into the butter so it adheres.
If using dried parsley, sprinkle a little on top for color and mild herb flavor.
Cook
Oven method (recommended for even melting)
Place the assembled pita halves on a baking sheet lined with parchment or foil. Bake in the preheated 425°F (220°C) oven for 6–8 minutes, or until the pita edges are golden and the cheese is fully melted and bubbly. For extra browning, switch to broil for 30–60 seconds—watch closely to avoid burning.
Stovetop skillet method
Heat a nonstick skillet over medium heat. Place the assembled pita cheese-side up in the skillet, cover with a lid, and cook 3–5 minutes until the cheese melts and the bottom of the pita crisps. For a crisper top, briefly place a lid with a foil/small weight to press lightly while melting.
Toaster oven method
Place the pita on the toaster oven tray and toast at 425°F (or at the toasted setting) for 4–6 minutes until cheese is melted and edges are golden.
Finish & Serve
Remove the pita from heat. Let rest 1 minute so the cheese sets slightly. Slice each pita half into 2–3 wedges if serving to kids.
Serve warm. Offer ketchup, marinara, or ranch dressing on the side if desired.