Change up your pizza routine with this date and goat cheese arugula pita pizza that provides just the right combo of savory and sweet. Caramelized red onions and bacon are the secret ingredients under a blanket of arugula with a blend of balsamic reduction and pomegranate molasses drizzled over top.
There are times when only a marinara style tomato based pizza sauce will do. Every now and then though, it’s nice to take a break from that and go with a sweeter, but still savory, pita pizza.
You can fancy up a quick dinner or enjoy it as an elegant appetizer with perhaps a glass of wine or sparkling cider.
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Ingredients in Date Goat Cheese Arugula Pita Pizza
- Pita Bread — Lebanese style is an excellent choice for pita pizzas. Especially if you love thin crust pizza.
- Red Onion — We enjoy the flavor of caramelized red onion but you can use yellow or white onion instead if you like.
- Arugula — Regular or baby arugula, your choice.
- Goat Cheese — We used roughly 5 oz, you can use more or less to your preference. If you like other soft cheeses they can work in this pizza (I’m thinking blue cheese would be good to try if you’re a fan).
- Bacon — You can use leftover cooked bacon (is there such a thing?) or else you will need to bake some in the oven or use your preferred method for cooking bacon.
- Dates — Medjool dates are plump and sweet and a great choice here. We found ours at Costco.
- Olive Oil — Olive oil is used to brush the pitas with in the first step and to caramelize the onions with.
- Balsamic — We used a balsamic reduction type glaze (Note di Nero – Note Classiche that we bought at Costco) but you can also use balsamic vinegar.
- Pomegranate Molasses — We had Cortas brand pomegranate molasses, you could also make a pomegranate reduction by boiling down some pomegranate juice.
What to Serve With Date Goat Cheese Arugula Pita Pizza?
Our Swedish Pizza Salad is our go to pita pizza side dish. It is healthy and fresh tasting and we always try to make some ahead to chill when we know pizzas are in our near future.
Another tried and true favorite is Baked Spinach Artichoke Dip.
Try Our Other Pita Pizzas
Pita Pizzas are the best quick lunch or dinner because you get the same flavors from the same toppings you love, but in a fraction of the time.
Sure, you miss out on the doughy texture of a traditional pizza, but in our case, we are trying to manage our carbs and actually appreciate that there’s less bread.
We have always loved a thin style crust and although this is not the same, it keeps us more than satisfied, enough so that we don’t even miss the traditional pizzas.
For this pizza especially, as it is sweeter and higher in carbs, I might only have half a pizza and fill up on a larger portion of our Swedish cabbage pizza salad. The other half is kept in the fridge and is so good as a snack or quick lunch the next day.
Try These Favorite Pita Pizzas:
These pita pizzas will come to the rescue time and again, when you need something quick and easy but full of flavor.
Many of them involve common ingredients, as well as shelf stable cans that we keep in our pantry to make these when the craving hits.
- Margherita Pita Pizza
- Fresh Mozzarella Artichoke Pita Pizza
- Clam and Kale Pita Pizza
- Kebab Pita Pizza
- Kebab Chicken Pita Pizza
- Mackerel in Tomato Sauce Pita Pizza
- Red Lobster Style Crab and Lobster Pita Pizza
- Clam White Sauce Pita Pizza
- Sardine in Tomato Sauce with Goat Cheese Pita Pizza
- Tuna Melt Pita Pizza
- Crab Melt Pita Pizza
Give these a try and discover how easy it is to avoid takeout or grocery store boxed varieties. Not only will you save time and money, these pita pizzas have individual nutrition benefits.
They are easily customizable for your family members and you can easily make more than one type at a time!
Date Goat Cheese Arugula Pita Pizza
- 1 Red Onion, sliced
- 1 tablespoon Avocado Oil
- 2 Pita Bread, Lebanese Style
- 6 slices Bacon, cooked, roughly chopped
- 6 Medjool Dates, roughly chopped
- 150 grams Goat Cheese, crumbled
- 2 cups Arugula
- 2 tablespoons Balsamic, balsamic glaze syrup
- 2 tablespoons Pomegranate Molasses
- Caramelize Onions: Place avocado oil and sliced red onions in a pan on the stove. Cook on medium to high heat, stir every few minutes as necessary to prevent burning or sticking to the pan.
- Preheat oven to 425°F. Line a baking sheet with parchment paper and place 2 (Lebanese style) pita breads on the baking sheet. Optionally brush both pitas with a bit of olive oil.
- Distribute caramelized onions evenly on both pitas.
- Add roughly chopped bacon, medjool dates and roughly crumbled goat cheese (keep in larger chunks) to the pitas.
- Bake in preheated oven for 6 minutes, until heated through. *Be sure to not overcook as the pitas can harden if cooked too long.
- While pita pizzas are baking, mix the balsamic reduction and pomegranate molasses.
- Carefully remove from oven and cover pitas with arugula and drizzle with the balsamic and pomegranate molasses blend.
The above nutritional values are estimates and should only be used as a guide. If you are following a specific diet or have dietary restrictions, please use your preferred nutritional calculator. If you have a food allergy please ensure that none of the listed ingredients are part of your restrictions. As well, always use a food thermometer to ensure safe cooking temperature of the food items.