Tomato mini pizzas

Total Time
21 min
10 min
11 min
Forget traditional pizza dough, or any kind, for that matter. For your next Friday night, opt for whole wheat pita bread as the base for your pie instead. Make sure to choose a pocketless type that's more dense. It can work as a great canvas for your pie. Since the tomatoes will need eight minutes to cook, make sure to add them to the pita first before adding the cheese. This will allow the veggies to soften without burning the mozzarella. Adding the cheese after to melt it to the perfect consistency, for about three minutes, allows you to enjoy your small pita pizzas thoroughly.


Whole wheat pita(s)

2 large, pocketless

Fresh tomato(es)

2 large, plum, thinly sliced

Table salt

¼ tsp


2 Tbsp, fresh, chopped

Olive oil

2 tsp


2 medium clove(s), minced

Part-skim mozzarella cheese

cup(s), shredded


  1. Preheat the oven to 400ºF. Spray a large nonstick baking sheet with nonstick cooking spray. Place the pitas on the baking sheet.
  2. In a small bowl, mix the tomatoes and salt; stir in the basil, oil and garlic. Top the pitas with tomato mixture, drizzling any liquid in the bowl over the toppings. Bake until the tomatoes are hot and softened, about 8 minutes. Sprinkle with the cheese; bake until the cheese is melted, about 3 minutes longer. Cut the pitas in half before serving.