Mini Margherita Pitta Pizzas
Quick and easy mini pizzas on whole wheat pitta bread topped with tomato sauce, mozzarella, and fresh basil — perfect for picky eaters.
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Servings: 4
Baking sheet
Parchment paper
Spoon or small spatula
Cheese grater (optional)
- 4 whole wheat pita breads
- 1 cup marinara or tomato pizza sauce
- 1 1/2 cups mozzarella cheese shredded
- Fresh basil leaves
- Olive oil optional
- Salt and pepper to taste
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Place the pita breads on the baking sheet.
Spread about 1/4 cup of marinara sauce evenly over each pita bread.
Sprinkle shredded mozzarella cheese generously over the sauce.
Bake for 8 to 10 minutes, until the cheese is melted and bubbly.
Remove from the oven and top with fresh basil leaves.
Drizzle with olive oil and season with salt and pepper if desired. Serve warm.
Storage: Keep leftovers in an airtight container in the fridge for up to 2 days.
Reheating: Reheat in the oven at 350°F for 5–7 minutes to keep crust crispy.
Top tips: Let kids choose their own toppings to make mealtime fun. Don’t overload the pitta to avoid sogginess. Use whole wheat pitta for added fiber.