This pita pizza is a quick Mediterranean dish built on wholemeal pita bread with homemade pizza sauce, sundried tomatoes, Kalamata olives, and dairy-free cheese. The combination delivers bold Mediterranean flavour in minutes with a crispy-chewy texture.
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Prepare the pizza sauce using a handful of ingredients.
Layer the pizza sauce onto wholemeal pita bread.
Top with sundried tomatoes, organic Kalamata olives, and dairy-free grated cheese.
Bake until cheese is melted and pita is crispy.
Store assembled (unbaked) pita pizzas in the fridge on a lined tray for up to 1 day; bake from cold, adding 2–3 minutes. Eat leftovers within 1 day; reheat in a 180°C oven until warmed through.
Yes. Make the pizza sauce in advance and store it in an airtight container in the fridge for up to 5 days, then assemble and bake when ready.
Bake until the cheese is melted and the pita is crispy. Typical oven settings range from 200–220°C (400–425°F) for 8–12 minutes, but check at the lower end to prevent burning.
Yes. Substitute any grated cheese you prefer—cheddar, mozzarella, or feta all work well and will melt similarly.
Yes, provided the dairy-free cheese and pizza sauce ingredients (tomato base) contain no animal products. Check labels on the pizza sauce components to confirm.
