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Skillet Pita Pizzas
Skillet Pita Pizzas
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Prep Time:
5 minutes
Cook Time:
30 minutes
Total Time:
35 minutes
Caprese pita pizzas with tomatoes, mozzarella, basil, and pita bread cooked quickly in a skillet.
Ingredients:
  • 4 pita rounds, 8- to 12-inches
  • 1 1/2 pounds fresh mozzarella
  • 4 medium tomatoes, thinly sliced
  • 1 pint mixed cherry tomatoes, halved
  • Olive oil, for sprinkling
  • Salt and pepper, to taste
  • Large handful fresh basil leaves
Instructions:
  • Cut around the edge of each pita with scissors to create two thin rounds. Place the rounds on a baking sheet with the rough sides facing up.
  • Thinly slice the mozzarella using a sharp knife, focusing on achieving uneven slices rather than perfect rounds.
  • Create the pizzas: Distribute the mozzarella evenly on the pitas, leaving some parts uncovered. Layer large tomato slices almost covering the cheese. Fill any gaps with cherry tomatoes. Finish with a drizzle of olive oil and a sprinkle of salt and pepper.
  • To cook the pizzas, preheat a cast-iron or heavy skillet over medium heat for 3 minutes until water sizzles and evaporates on contact. Place 1 pizza round in the skillet, cover, and cook for 3-5 minutes until the mozzarella melts at the edges. Use a wide metal spatula to transfer the pizza to a plate. Repeat this process for the remaining pizzas. (Note: If using multiple skillets, cook several pizzas simultaneously.)
  • Prepare the basil by stacking the leaves, rolling them into a tube, and slicing thinly. Fluff up the shreds with your hands or tear the basil with your fingers.
  • Garnish the piping hot pizzas with a touch of salt and fresh basil, then serve promptly.

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