📋Healthy Pita Pizza Recipe

pita pizza on black plate with carrot sticks

5 from 1 vote

📋Healthy Pita Pizza Recipe

This Healthy Pita Pizza Recipe is quick and easy, using pantry items and items you'd have on hand, leftover ham and you don't have to make any dough!

Course dinner, lunch

Cuisine American, Italian

Keyword healthy, pita, pizza

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 508kcal

Author Terri Gilson

Ingredients

6 whole wheat pita bread ( about 8 inches in diameter)
375 ml pizza sauce 1 bottle
2 cup leftover ham, chopped * or use deli meat
½ cup red onion
200 ml black olives, sliced 1 can
284 ml sliced mushrooms 10 oz can
¾ cup feta cheese, crumbled * I use low-fat
4 cups cheddar cheese grated * I use low-fat

US Customary - Metric

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Instructions

Preheat oven to 375 degrees F/ 190 degress C and spray 2 baking sheets with non-stick cooking spray (or line with aluminum foil and spray)
Add pizza sauce, dividing evenly by all 6 pitas.
Divide ham evenly by all 6 pitas. *If you are using deli ham slices, you can chop them up, or simply lay 3 slices on each pizza (they will just overlap a bit).
Sprinkle on red onion, black olives, mushrooms, and feta cheese, dividing evenly by all 6 pizzas.
Sprinkle on cheddar cheese, also dividing evenly by all 6 pizzas.
Move to prepared pan and bake for 15 minutes. Optional: Turn up to broil (500 degrees F) for 1-2 minutes for bubbly crispy cheese (watch closely to ensure it doesn't burn)
Cool for 3 minutes and serve whole or slice into pieces.

Garnish (optional)

Garnish with parmesan cheese and crushed red pepper flakes

Notes

Expert Recipe Tips:

Drain toppings well – If using canned mushrooms or olives, make sure to drain and pat them dry. Excess liquid can make the pita soggy. If you are using fresh mushroom, cook them in the microwave for 2 minutes and drain, before adding them to the pita bread.
Pre-crisp the pita – For an extra crunchy crust, bake or air fry the plain pita for 3–4 minutes before adding toppings.
Balance the cheese – Layer feta underneath the cheddar. This helps it melt more evenly and prevents the feta from drying out.
Don’t overload toppings – Too many heavy toppings can weigh down the pita and prevent it from crisping properly. Stick to a thin, even layer.
Use a hot finish – For bubbly, golden cheese, switch the oven to broil for the last 1–2 minutes (but watch closely so it doesn’t burn).
Make it portable – Slice into wedges before baking if packing for lunchboxes. This way the cheese seals the edges, making less mess when eaten cold.
Try toaster oven or air fryer – Perfect for small batches, dorm rooms, or hot summer days when you don’t want to turn on the oven.
Customize for dietary needs – Use gluten-free pita, vegan cheese, or leaner meats to fit different preferences without sacrificing flavor.
Batch for the freezer – Assemble pizzas, freeze unbaked on a sheet pan, then wrap individually. Bake straight from frozen for an easy meal.
Add fresh toppings after baking – A sprinkle of arugula, basil, or diced tomatoes added right before serving gives a fresh, pizzeria-style finish.

🔢WW POINTS

This low calorie pita pizza recipe is Weight Watchers friendly @ 10 WW points on my plan. Using low-fat cheddar cheese, low-fat feta cheese and a lean meat (lean ham, turkey sausage or turkey pepperoni) keeps it WW friendly. I also get vegetables as 0 point foods on my plan.

*You can further reduce the WW points by using a lower point pita bread (Joseph's), fat-free ham slices, and fat-free cheeses. This brings it down to HALF THE POINTS (5 WW points) on my plan!

Nutrition