Fifteen Minute Pita Pizzas
Three pizzas, one sheet pan, no dough. Pre-bake the pitas bare for three minutes and the base stays crisp under the sauce instead of going soft.
- Prep
- 8 min
- Cook
- 12 min
- Total
- 20 min
- Serves
- 3
Ingredients
Three individual pizzas.
- ThinSlim 3 ThinSlim Foods Zero Net Carb Brick Oven Pitas
- 3/4 cup thick pizza sauce
- 8 oz low moisture mozzarella, shredded
- 2 tbsp olive oil
- 1/4 cup grated Parmesan
- Fresh basil leaves
- 2 oz sliced pepperoni
- 4 oz cremini mushrooms, sliced thin
- 1/2 green bell pepper, cut into thin strips
- 1/2 tsp dried oregano
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Made with ThinSlim. Figures are the product label, not the finished dish.
ThinSlim
Soft n' Fluffy ZERO Net Carb Pitas
$9.49
- Per
- 1 pita (28g)
- Calories
- 55
- Net carbs
- 0g
- Protein
- 7g
- Fiber
- 7g
Swap it
- Power Pita $10.49
Method
- Heat the oven to 450F with a rack in the upper third. Put a sheet pan in the oven while it heats.
- Brush both sides of each pita lightly with olive oil.
- Slide the pitas onto the hot pan and bake 3 minutes bare, until the surface looks dry and the edges firm up. Do not let them color yet.
- Take the pan out. Spread 1/4 cup of sauce on each pita, leaving a half inch border bare.
- Top the first with mozzarella alone. The second with mozzarella and pepperoni. The third with mozzarella, mushrooms and pepper strips.
- Scatter the Parmesan and oregano over all three.
- Bake 7 to 9 minutes, until the cheese is fully melted and browned in spots and the pita edges are crisp and golden brown.
- Tear basil over the first pizza. Cut each into quarters and serve straight away.
Tips
The three minute bare bake is the whole recipe. These pitas are high fiber and they absorb sauce faster than a wheat pita, so sauce on a raw pita gives you a soggy center every time. Drying the surface first puts a barrier between the sauce and the crumb.
Use thick sauce. If yours is loose, simmer it down for five minutes first. A watery sauce defeats the pre-bake.
Preheating the pan matters as much as preheating the oven. Cold pan, and the bottom never crisps.
Soft n' Fluffy Pitas work here too and give a softer, more foldable base. Give them 4 minutes bare instead of 3, since they carry more moisture.
Use thick sauce. If yours is loose, simmer it down for five minutes first. A watery sauce defeats the pre-bake.
Preheating the pan matters as much as preheating the oven. Cold pan, and the bottom never crisps.
Soft n' Fluffy Pitas work here too and give a softer, more foldable base. Give them 4 minutes bare instead of 3, since they carry more moisture.