Homemade Frozen Pita Pizzas
Thick pita rounds topped with garlicky tomato sauce, salami, vegetables, and two cheeses, baked fresh or frozen for later.
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.
Notes
Substitutions: Use pepperoni, ham, or cooked sausage in place of salami, and cheddar or provolone in place of Monterey Jack.
Tips: Slice vegetables thin and keep the sauce thick so the pita stays crisp.
Storage: Freeze unbaked pizzas for up to 2 months. Refrigerate baked leftovers for up to 3 days and reheat to 165 degrees F.