These homemade frozen pita pizzas turn thick Greek style pita into crisp, cheesy personal pizzas that you can bake right away or stash in the freezer for busy nights.
A quick garlicky tomato sauce, salami, olives, peppers, onions, and mushrooms go on top, and two kinds of melting cheese finish them off. Because each pizza is its own sturdy round, they are easy to assemble in an assembly line, easy to freeze, and much more affordable than store bought frozen pizza.
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Why This Homemade Frozen Pita Pizzas Recipe Works
Thick pita makes a sturdy base. Greek style pita bakes up crisp at the edges and chewy in the middle, and it holds a generous pile of toppings without bending or turning soggy.
The sauce is made from simple pantry items. Crushed tomatoes, tomato paste, garlic, and dried herbs simmer into a thick sauce that spreads easily and has enough flavor to stand up to salami and cheese.
Freezing is built into the plan. The pizzas are assembled in one go, frozen until firm, and then wrapped, so you can pull out one or two whenever you want dinner without thawing or extra prep.
Ingredients for Homemade Frozen Pita Pizzas
- 10 thick Greek style pita breads, about 10 inches across, for the base
- 8 oz salami, sliced and chopped, for the toppings
- 3/4 cup sliced black olives, drained, for the toppings
- 1 large green bell pepper, sliced, for the toppings
- 1 large red onion, chopped, for the toppings
- 15 medium mushrooms, sliced, each about the size of a golf ball, for the toppings
- 14 oz shredded mozzarella cheese, for the cheese layer
- 10 to 12 oz shredded Monterey Jack cheese, for the cheese layer
- 1/4 cup extra virgin olive oil, for the sauce
- 3 cloves garlic, minced, for the sauce
- 28 oz canned crushed tomatoes, for the sauce
- 2 tbsp tomato paste, for the sauce
- 1/2 cup water, for the sauce
- 1 tsp dried oregano, for the sauce
- 1 tsp dried thyme, for the sauce
- 1 tsp red chili flakes, for the sauce, adjust to taste
- 1/4 tsp kosher salt, for the sauce
- 1/2 tsp black pepper, for the sauce
Greek style pita. Choose thick, soft rounds rather than thin pocket pita. They carry toppings and bake evenly.
Salami. Chop it small so it spreads across the whole pizza. It brings a salty, spiced flavor, so you need no extra salt on top.
Vegetables. Slice the peppers, onion, and mushrooms thinly and evenly so they cook through in a short bake.
Two cheeses. Mozzarella gives the stretch and Monterey Jack adds creamy flavor. Shred both from blocks for the ideal melt.
Tomato sauce. Simmer it until it is thick and spreadable. A thin sauce makes the pita soggy, especially after freezing.
How to Make Homemade Frozen Pita Pizzas
1. Start the sauce Heat the olive oil in a large pot over medium heat. Add the garlic and cook until fragrant, about 30 seconds.
2. Simmer the sauce Stir in the crushed tomatoes, tomato paste, water, oregano, thyme, chili flakes, salt, and pepper. Simmer for 15 minutes, stirring now and then, until thick. Let it cool slightly.
3. Prepare the base Lay the pita out on baking trays. If you plan to bake some right away, heat the oven to 400 degrees F now.
4. Add the sauce Spread a generous layer of sauce on each pita, leaving a small border at the edge.
5. Add the toppings Scatter the chopped salami, olives, bell pepper, onion, and mushrooms evenly over the sauce.
6. Add the cheese Top each pizza with a mix of the mozzarella and Monterey Jack.
7. Bake or freeze To bake right away, bake for 10 to 12 minutes, until the cheese is bubbly and golden. To freeze, skip baking, freeze the topped pizzas on trays until firm, then wrap each one tightly.
How to Serve Homemade Frozen Pita Pizzas
Serve the pizzas hot, cut into wedges, with chili flakes and extra Parmesan on the table. A crisp Italian house salad balances the richness, and warm air fryer garlic bread slices turn dinner into a bigger feast. For dipping and snacking, add a bowl of whipped feta dip with honey, and wash it all down with strawberry pineapple mojitos.
How to Store and Reheat Homemade Frozen Pita Pizzas
To freeze, assemble the pizzas without baking, place them on trays, and freeze until solid. Wrap each one tightly in plastic wrap or aluminum foil and keep them in the freezer for up to 2 months. Bake straight from the freezer at 400 degrees F until the cheese is bubbly and the crust is crisp. Baked leftovers should cool completely, then keep in the refrigerator for up to 3 days and reheat in a hot oven until steaming at 165 degrees F.
Tips and Variations for Homemade Frozen Pita Pizzas
Use a hot tray. Preheat the baking trays for a crisper bottom on fresh pizzas.
Do not overload. Too many toppings keep the middle soft. Spread them in a thin, even layer.
Pat the mushrooms dry. Wipe them and slice thinly so they release little water.
Freeze flat. Freeze the pizzas on flat trays until firm before wrapping so toppings stay in place.
Customize the toppings. Swap the salami for pepperoni, ham, or cooked sausage, or make a vegetable only version.
Mix the cheeses. Cheddar or provolone can replace the Monterey Jack in the mix.
Adjust the heat. Add more chili flakes to the sauce or sprinkle some on top at the table.
Handle frozen food safely. Keep frozen food at a steady cold temperature, and for general freezer and leftover guidance see the University of Wisconsin Extension leftovers guidance.
Frequently Asked Questions About Homemade Frozen Pita Pizzas
How do you make homemade frozen pita pizzas?
Make a thick sauce, spread it on thick pita, add toppings and cheese, then freeze the pizzas until firm. Wrap them well and bake straight from frozen when you want one.
Can I bake homemade frozen pita pizzas from frozen?
Yes. Bake them straight from the freezer at 400 degrees F until the cheese is bubbly and the edges are crisp, allowing a few extra minutes compared with fresh ones.
How long do homemade frozen pita pizzas last in the freezer?
Wrapped tightly, they keep their ideal quality for up to 2 months.
What kind of pita should I use?
Use thick, round Greek style pita about 10 inches across. Thin pocket pita is too flimsy to hold the toppings.
Can I use a different sauce?
Yes. Jarred marinara works if it is thick, or you can use pesto or garlic oil for a lighter base.
Homemade Frozen Pita Pizzas
Equipment
- Large pot
- Baking trays
- Cutting board
Ingredients
Main Ingredients
- 10 thick Greek style pita breads about 10 inches across
- 8 oz salami sliced and chopped
- ¾ cup sliced black olives drained
- 1 large green bell pepper sliced
- 1 large red onion chopped
- 15 medium mushrooms sliced, about golf ball size
- 14 oz shredded mozzarella
- 10 oz shredded Monterey Jack up to 12 oz
- ¼ cup extra virgin olive oil for the sauce
- 3 cloves garlic minced, for the sauce
- 28 oz canned crushed tomatoes for the sauce
- 2 tbsp tomato paste for the sauce
- ½ cup water for the sauce
- 1 tsp dried oregano for the sauce
- 1 tsp dried thyme for the sauce
- 1 tsp red chili flakes for the sauce
- ¼ tsp kosher salt for the sauce
- ½ tsp black pepper for the sauce
Instructions
Cooking
- Simmer the sauce. Cook the garlic in the olive oil for a moment, add the tomatoes, paste, water, herbs, chili flakes, salt, and pepper, and simmer 15 minutes until thick.
- Set up. Lay the pita on trays and heat the oven to 400 degrees F if baking now.
- Top. Spread each pita with sauce, add the salami and vegetables, then finish with both cheeses.
- Bake. Bake 10 to 12 minutes, until the cheese bubbles and the edges brown.
- Freeze. For freezer pizzas, skip baking, freeze on trays until firm, wrap tightly, and bake from frozen a few minutes longer.
