Mini Pita Bread Pizzas

Mini Pita Bread Pizzas


6 homemade Pita Breads
1 tea-spoon of tomato paste
1-2 table-spoons of Crème fraîche (4% fat)
ca. 1 tea-spoon of tomato ketchup
Taco beef (minced beef with taco spice and a few tablespoons of medium salsa)
Red onion
Sweet corn
Grated Pecorino cheese

Making Mini Pita Pizzas

I have made pita pizza’s before, but never thought to write down the recipe. This recipe should be good news for all of you that are in a hurry and don’t want to make a pizza dough or have trouble with the yeast doughs in general. I made a batch yesterday seeing as we had lots of food leftover from tacos the other night. How much work you want to put into making this is really up to you, seeing as you can use store bought or homemade pita breads. I used store bought pita breads this time, but I have also made homemade pita breads with great success, as well as a healthier homemade Pita option. The pizza sauce I made by mixing  tomato paste, Crème fraîche and tomato ketchup, enough sauce for 6 pita breads. Use a knife to spread the sauce onto the breads. Add the taco mince first, then thin slices of pineapple and red onion, a drizzle of sweet corn and jalapenos. Top with finely grated pecorino. Put the oven on 225 degrees Celsius and put the pizzas in on the middle shelf to bake for 10 minutes.


Pita Bread – the healthy version

Homemade, Healthy Pita Breads


50 grams of yeast
6 decilitres of water
1 tea-spoon of salt
350 grams of Graham flour (grahamsmel)
400 grams of plain flour

Making Pita Bread – the Healthy Version

Crumble the yeast into a bowl and add lukewarm water. Add salt and then the flour, little by little, until the dough becomes smooth and doesn’t stick to your hands. Knead the dough for a good bit, around 8 minutes. Cover your bowl with a plastic bag or a baking towel and leave it to rise for 1 hour.

Drizzle flour onto your baking surface and take out your dough. Part it into 8-12 pieces, depending on how big you want them, trying to get them equally sized. At this point you should take out your baking trays, covering them with baking paper (remember to keep one tray in the oven!). Take your balls of dough and use a rolling-pin to roll them flat, ca 1/2 centimeter thick. You can use a ruler to check. It is a good idea to flour both you baking surface and your rolling pin, to avoid the dough sticking to them.

Pull the rolled out pieces carefully onto your baking paper. You could get 4 pieces on each tray, depending on what size oven you have. Leave them to rise for 1 hour. As the rising time comes to a close you preheat the oven to 250 degrees Celsius, leaving the baking tray inside. The hot baking tray, in combination with the hot oven, will make the pita’s puff up and give them their characteristic look. Bake the pita’s in the oven for about 8 minutes, before taking them out and leaving to cool on a baking rack.

Homemade Pita Bread with Omelet and Salad
Homemade Pita Bread with Omelet and Salad


4 eggs
0,8 decilitres of cream (9%) (I used coffee cream)
Pinch of salt
50 grams of bacon
2 mushrooms

Heat a small frying pan (low to medium), and add the bacon. When it has sizzled some add the mushrooms in pieces. Whisk together coffee cream and eggs, add a pinch of salt. Tip the egg mix onto the bacon and mushrooms in the pan. Cover the frying pan in aluminum foil and turn the heat down to low. Let stay on the pan until the top of the omelet has set, and the eggs are no longer runny. Because of the cream the omelet is kind of firm and its easier to turn it around, especially if you have a Teflon pan. Get your spatula, preferably a flat one, underneath the omelet and swing the omelet around. It took me a little while to get good at this so if your insecure just cut it into cake slices and turn them around. Works a charm, and the people eating it will be non the wiser.

As you can see from the picture I had my pita bread in the oven a little to long to defrost, I ended up eating it as a kind of toast instead. I made a small salad from iceberg lettuce, cherry tomatoes, red pepper, cucumber, red onion and radishes. A little drizzle of dressing (rosemary oil, freshly cut basil, sugar, white balsamic salt and pepper) and the feast was prepared.

The pita’s make a great lunch with cheese and ham salad, omelet or hard-boiled eggs. Or you can use them to make your own pita bread pizzas.

Homemade Pita Bread


5 decilitres of lukewarm water
50 grams of  yeast
1 teaspoon of salt
2 tablespoons of oil
1 liter of plain flour

Making Homemade Pita Bread

Crumble the yeast into a big baking bowl, add the lukewarm water (put your finger in it, if it feels hot it’s to warm, cold then to cold, feel nothing it’s the right warmth). Add the oil and salt and stir, until the yeast dissolves. Add flour a little at a time while stirring. I must admit I used more than 1 litre of flour, I’m just unsure of how much. What I can tell you though is that you add as much as you need for the dough to release the bowl, before adding it to a floury baking surface. At this point you should use the technique I introduced in my Italian style Pizza post. I give instructions for how to work the dough and there is also a link to a River Cottage video where it is demonstrated. I use this technique for all the yeast dough’s I make, and I have to tell you it works wonders. They rise wonderfully because you’ve kneaded them until elastic and also because you are able to shape them into perfect round balls.  Let the dough rest in the bowl covered with plastic – plastic bag works well, for an hour.

Tip: Brush some oil inside the bowl and the dough will release easily. And if you don’t have any warm places to set it, add some warm water to the kitchen basin and let it spend an hour there.

When the dough has finished rising, put it back on the baking surface, if you oiled the bowl it should slip right out, and part it into 16 equal size pieces. Make them into round balls and put them on baking paper to rest. It might be a good idea to dust the baking paper with some flour, I didn’t do that, and the buns stuck to it a little (a lot). Let them rest for about an hour. I think I gave them 45 minutes to an hour, I just looked at them and they had almost doubled.

Bring them back on the baking surface on by one and roll them thinly with a rolling-pin. Like you would a mini-pizza. The rolling part is important, they should be thin, before put back on a baking tray covered in baking paper. One tray at a time, takes about 4 our 5 of them into a preheated oven 250 degrees Celsius. Not all the way to the top but on the second lever from the top. When they puff up, they are almost ready, just let them get a slight colour before taking them out. I didn’t time how long it took, so keep an eye on them.

When they are done put them on a bread rack to rest, and cover them with a cloth. Put all of them there until the rest finishes baking.

If all went well you have 16 pita breads or pockets to stuff with delicious things, such as Mint Tzatziki, salad and kebab.

If some of them didn’t rise just as well, some of mine didn’t, serve them as flat-bread with soup or with Indian food. They also taste great with butter and cheese.

Tzatziki with Mint

Tzatziki with Mint


1/2 big cucumber
300 grams of greek yoghurt
4 cloves of garlic
3 tablespoons of freshly chopped mint

Making Tzatziki with Mint

Peel the cucumber and cut it in half, so that you can spoon out the seeds. Discard both the seeds and the peel, the first holds all the water and the second a bitter taste. Cut the cucumber into small pieces and add to a serving bowl. Press the garlic through a garlic press and chop the mint. Add both to the cucumber. Add the yoghurt and give it a good stir. Season with salt and pepper. There is no right amount here, add a little at a time, stir and taste, and you decide when enough is enough.

Serve with pita bread and kebab or garlic bread. Anything barbecued!