Fresh Mozzarella Artichoke Pita Pizza
Oh the simplicity. A mozzarella artichoke pita pizza with bell peppers on top of a well seasoned layer of pizza sauce that gives similar pita pizzas a run for their money.
The idea for this pizza came about during a craving for Margherita pita pizza, and a realization that fresh basil was nowhere to be found.
Hmm what to do, what to do?
Fresh mozzarella needs something special with it, and artichokes are good, do we have a can of artichoke hearts? Yes, we do.
Excellent! I like where this is going…
Ok, what else do we have, something red… tomatoes… or better yet – red bell peppers!
Although, as I’m typing this, I’m thinking that sundried tomatoes would be excellent on these too. UPDATE: We have since tried these with sundried tomatoes and they are of course fantastic on these pizzas. You can slice them into strips and add just as you would the red bell pepper strips, or use both!
But first, are you the type of person who really enjoys finding an extra large piece of artichoke in your baked spinach artichoke dip?
Cause if you are, then you’re going to love this pizza because, well, look at the size of those artichoke pieces (artichoke hearts are cut in half).
If you aren’t one of those people though, you might want to chop your artichokes into smaller pieces, or go with our Margherita pita pizza instead if you love basil.
These pizzas were made by following pretty much the same procedure as our Margherita pita pizzas (we omitted the step of grating fresh garlic onto the sauce, because the pizza sauce had garlic in it already). If you like the pungent taste of fresh grated garlic on top of your pizzas (we do!) you can go ahead and grate some on top of the pizza sauce. Instead of basil, add artichokes and bell pepper slices and you have got yourself a simple but specialty style pizza.
The funny thing is, we didn’t have high expectations for this, but we were surprised at how much we enjoyed it. Dare we say we liked it even more than what we set out for in the first place?
It’s hard to say because both of these pizzas are so good. And it really is amazing how satisfying these pita pizzas are for taking so little time in the kitchen!
Give our fresh mozzarella artichoke pita pizza a try next time you are out of basil or when you want to use up that can of artichokes.
Content in this Post
Ingredients in Fresh Mozzarella Artichoke Pita Pizza
- Pita Bread — Lebanese style is a great choice for pita pizzas.
- Canned Artichoke Hearts — we used plain canned artichoke hearts (not marinated artichoke hearts).
- Fresh Mozzarella Cheese — make sure to pat dry the cheese to remove the brine, so it does not transfer to the pizzas.
- Red Bell Peppers — you can use any color of bell pepper you have available for this.
- Pizza Sauce — regular pizza sauce or a marinara sauce with garlic can work well.
- Parmesan Cheese — best to chip off a piece from an aged parmigiano reggiano block and use a cheese grater for this.
- Hot Pepper Flakes — you can use less than the recommended amount or skip it if you like.
- Oregano — adds another savory flavor that goes so well on most pizzas, we love it on this one.
- Himalayan Salt — enhances all the flavors.
- Olive Oil — a drizzle of cold pressed extra virgin olive oil pulls it all together.
What to Serve with Fresh Mozzarella Artichoke Pita Pizzas?
Our Pita Pizzas go phenomenally with Swedish Pizza Salad and Spinach Artichoke Dip. We love to serve our pizzas with both side dishes, but sometimes only have time to make one side dish.
Another option is to serve them with a regular or Italian style house salad. Some marinated olives would also pair well with these.
More Pita Pizza Ideas
If you prefer basil as a topping with fresh mozzarella, you can try our Margherita Pita Pizzas.
Or if you like delectably sweet as well as savory, try this Date Goat Cheese Arugula Pita Pizza.
Have a can of baby clams or two, that you don’t know what to do with? Try our Clam Pita Pizza with Kale and this Clam White Sauce Pita Pizza. It’s difficult to pick a favorite!
With gyro meat or cooked chicken? Here’s restaurant style Kebab Pita Pizza and Kebab Chicken Pita Pizza with Kebab Sauce.
Wondering what to do with leftover turkey? This Leftover Turkey Tikka Masala Pita Pizza will not disappoint!
Got a tin of Sardines in Tomato Sauce? You will love this Sardine with Tomato Pita Pizza. Similarly, you can put a tin of Mackerel in Tomato Sauce to good use in this Mackerel Pita Pizza.
Cans of tuna to use? You can’t go wrong with this super satisfying Tuna Melt Pita Pizza. Likewise, do you have a can of crab meat or some lump crab? Put it to good use with this Spicy Crab Melt Pita Pizza!
Have shellfish? Go for this delectable Red Lobster Style Crab and Lobster Pita Pizza. You’ll be glad you did!
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Fresh Mozzarella Artichoke Pita Pizza
Equipment
Ingredients
- 2 Pita Bread, Lebanese style
- ½ cup Pizza Sauce
- ½ cup Parmesan Cheese, grated
- 1 teaspoon Red Pepper Flakes
- 1 teaspoon Oregano
- 1 teaspoon Salt, Himalayan
- 6 ounces Fresh Mozzarella Cheese , slice thinly into rounds, pat dry to remove brine
- 5 Artichoke hearts, canned, sliced in halves
- ½ Red Bell Pepper , sliced
- 1 tablespoon Olive Oil, cold pressed extra virgin
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper and place 2 (Lebanese style) pita breads on the baking sheet.
- Add pizza sauce to cover. You may need to use a little more depending on the size of your pitas.
- Sprinkle grated parmesan cheese on the entire surface of the pitas.
- Sprinkle the spices and herbs (red pepper flakes, oregano and salt) on both pitas.
- Add fresh mozarella slices, artichoke hearts, and bell pepper slices. (Note: Make sure to pat dry the mozarella slices before adding to the pizza otherwise the pita pizzas will be wet with brine)
- Bake in preheated oven for 7 minutes.
- Remove from oven and drizzle with olive oil. Serve with our Swedish pizza salad or a salad.
Nutrition
Note
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.
