Mozzarella, Black Olive And Pita Pizza With Basil
serves 2
We love to use pita as pizza crust. When the pocket is opened and split into 2 thin slices, the crust gets really crispy. Keep the toppings to the minimum and bake it in a really hot oven. On this one, we added pitted black olives to the traditional margarita pizza.
2 large slices pita bread, split into 4 thin pieces
olive oil
1/2 cup tomato sauce
4 ounces mozzarella, sliced
16 basil leaves, torn
5-10 black olives, pitted
red pepper flakes
prep: 5 minutes
total: 25 minutes
baking sheet
1. Preheat the oven to 500F and put the rack in the middle position.
2. Slice the pita open and separate the top and bottom into 2 pieces. Each half will be one pizza crust.
3. Lay the pita on a baking sheet, inside up. Brush the top of the pita with olive oil and spread half the tomato sauce evenly over each piece. Arrange the mozzarella slices over the tomato sauce, sprinkle with red pepper flakes, then top with the olives.
4. Put the pizzas in the oven and cook until the cheese is bubbling and melted and the bottom is very crisp, 5-10 minutes.
5. Remove the pizzas from the oven and immediately top with the torn basil leaves. Drizzle with a little more olive oil.
