Best 4 Onion Pita Pizza Recipes
Indulge in a culinary journey with our diverse collection of onion pita pizza recipes, catering to a range of tastes and preferences. From the classic Margherita, adorned with juicy tomatoes, creamy mozzarella, and fragrant basil, to the tantalizing BBQ Chicken, featuring succulent chicken, smoky barbecue sauce, and crispy onions, each recipe promises a unique flavor adventure.
For those seeking a vegetarian delight, the Veggie Delight Pizza bursts with an array of colorful vegetables, including bell peppers, mushrooms, and spinach, while the Spicy Pepperoni Pizza brings a fiery kick with its generous topping of spicy pepperoni and jalapeños. If you're a seafood enthusiast, the Shrimp Scampi Pizza offers a delightful combination of succulent shrimp, creamy scampi sauce, and a sprinkle of Parmesan cheese.
Whichever recipe you choose, our onion pita pizza collection guarantees a homemade pizza experience that rivals your favorite pizzeria. Each recipe is carefully crafted to ensure a crispy pita crust, a savory tomato sauce, and a generous topping of melted cheese. So gather your ingredients, preheat your oven, and embark on a culinary expedition that will leave your taste buds craving more.
PITA PIZZAS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Core the tomatoes and halve them crosswise, then squeeze the juices and seeds into a large bowl. Whisk in 1 tablespoon olive oil and season with salt and pepper. Add the arugula but don't toss; set aside. Dice the tomatoes and toss in a separate bowl with the olives and rosemary.
- Preheat a grill to medium high. Brush the onion rounds with olive oil and season with salt. Grill until soft, 3 to 4 minutes per side. Transfer to a plate and separate the rings. Reduce the grill heat to medium.
- Brush both sides of the pitas with olive oil and grill until marked, 2 to 3 minutes per side. Top with some of the tomato-olive mixture, ricotta, mozzarella and onion. Cover and grill until the cheese melts, 2 to 3 minutes.
- Toss the arugula with the dressing and pile on top of the pitas. Season with salt and the red pepper flakes and drizzle with olive oil.
GRILLED PIZZA WITH GRILLED RED ONIONS AND FETA
I use a perforated grill pan to cook sliced onions and other vegetables on the grill. They'll have a nice charred flavor and be just soft enough if you cook them before you put them on the pizza.
Provided by Martha Rose Shulman
Categories pizza and calzones, main course
Time 30m
Yield 3 10-inch pizzas
Number Of Ingredients 7
Steps:
- Prepare a hot grill. Place the onions in a bowl and toss with 1 tablespoon of the olive oil and salt and pepper to taste. Place a perforated grill pan on the grill and let it get hot, then add the onions and cook, tossing in the pan or stirring with tongs, for about 3 to 5 minutes, just until they soften slightly and begin to char. Remove from the grill and return the onions to the bowl.
- Oil the hot grill rack with olive oil, either by brushing with a grill brush or by dipping a folded wad of paper towels in olive oil and using tongs to rub the rack with it. Place a round of dough on a lightly dusted baker's peel or rimless baking sheet. Slide the pizza dough from the peel or baking sheet onto the grill rack. If the dough has just come from the freezer and is easy to handle, you can just place it on the rack without bothering with the peel. Close the lid of the grill - the vents should be closed --- and set the timer for 2 minutes.
- Lift up the grill lid. The surface of the dough should display some big air bubbles. Using tongs, lift the dough to see if it is evenly browning on the bottom. Rotate the dough to assure even browning. Keep it on the grill, moving it around as necessary, until it is nicely browned, with grill marks. Watch closely so that it doesn't burn. When it is nicely browned on the bottom (it may be blackened in spots), use tongs or a spatula to slide the dough onto the baking sheet or peel, and remove from the grill. Cover the grill again.
- Make sure that there is still some flour on the peel or baking sheet and flip the dough over so that the uncooked side is now on the bottom. Brush the top lightly with oil, then top with a thin layer of tomato sauce (no more than 1/4¼ cup) and a layer of grilled sliced onions. Sprinkle with thyme and feta, and drizzle on a little more olive oil. Slide the pizza back onto the grill. If using a gas grill, reduce the heat to medium-high. Close the lid and cook for 2 to 3 more minutes, until the bottom is brown. Open the grill and check the pizza. The top should be hot and the bottom nicely browned. If the bottom is getting too dark but the pizza still needs a little more time, move it to a cooler part of the grill and close the top. Use a spatula or tongs to remove the pizza to a cutting board. Cut into wedges and serve. Repeat with the other two crusts.
Nutrition Facts : @context http, Calories 794, UnsaturatedFat 11 grams, Carbohydrate 127 grams, Fat 20 grams, Fiber 10 grams, Protein 26 grams, SaturatedFat 7 grams, Sodium 1731 milligrams, Sugar 8 grams
PITA PIZZA, SPINACH, BROCCOLI, ONION, AND MUSHROOM
Make and share this Pita Pizza, Spinach, Broccoli, Onion, and Mushroom recipe from Food.com.
Provided by for the love of veg
Categories Cheese
Time 20m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375F.
- Place pita bread on ungreased cookie sheet.
- Top with pizza sauce, mushrooms, onions, spinach, broccoli and cheese.
- Sprinkle on basil and oregano.
- Bake for 7-10 minutes at 375F.
- Sprinkle on parmesan cheese and crushed red pepper flakes (if using).
- Allow pizza to sit for 2-3 minutes after removing from oven before cutting into wedges.
Nutrition Facts : Calories 366.9, Fat 10.1, SaturatedFat 4.5, Cholesterol 23.9, Sodium 967.7, Carbohydrate 53.2, Fiber 5.4, Sugar 11.1, Protein 17.5
PITA PIZZA WITH CARAMELIZED ONIONS
Quick and easy way to make a yummy pizza. Use real Italian mozzarella, not the American style. I usually use my leftover homemade pasta sauce with this one.
Provided by strawberrybird
Categories Lunch/Snacks
Time 35m
Yield 4 pizzas, 4 serving(s)
Number Of Ingredients 7
Steps:
- Slice onions and saute in 1 tbsp olive oil over medium heat until soft. Add brown sugar and cook another 5 minutes. Set onions aside. Add sausage to skillet and cook until browned; a few minutes.
- Preheat oven to 425.
- Place pita on baking sheet. Brush pita with remaining tablespoon olive oil.
- Spoon sauce onto pita.
- Sprinkle with Italian sausage and mozzarella.
- Cook 15-20 minutes.
Tips:
- For a crispy crust, roll out the dough thinly and bake it on a preheated pizza stone or baking sheet.
- If you don't have a pizza stone, you can bake the pizza on a lightly greased baking sheet.
- To prevent the pizza from sticking to the pan, grease the pan with olive oil or cooking spray.
- Use fresh, high-quality ingredients for the best flavor.
- Don't overcrowd the pizza with toppings. Too many toppings will make the pizza soggy.
- Bake the pizza until the crust is golden brown and the cheese is melted and bubbly.
- Let the pizza cool for a few minutes before slicing and serving.
Conclusion:
Onion pita pizza is a delicious and easy-to-make meal that is perfect for a quick lunch or dinner. It is also a great way to use up leftover pita bread. With its simple ingredients and customizable toppings, this pizza is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give onion pita pizza a try.
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