Pita pocket pizza is a healthier Greek-inspired pizza made using pita pockets, fresh vegetables, and meats. Easy to customize on nights where no one can agree on what toppings to use.

The problem with feeding whole family is everyone wants something different. Even though it’s the two of us, Zach and I have the same problem. 

Especially with anything even resembling pizza. I like tomatoes, he doesn’t. He likes sausage, I’m not the biggest fan. I love olive and mushrooms…you get the picture. So we wind up compromising or getting something else. Both of which are disappointing. 

This is where pita pizzas come in handy. While this recipe is the base that I use, we usually wind up customizing our own. No compromising, no disappointment.

Greek Pita Pocket Pizzas

• 6 pita pockets
• 8 oz cream cheese (I use jalapeno) OR hummus
• garlic powder
• 10 oz fresh spinach, stems removed and leaves shredded
• 2 large Roma tomatoes, gutted and chopped
• 1 cup crumbled feta cheese (optional)
• Italian seasoning
• 1-2 chicken breasts, boiled and shredded
• shredded mozzarella cheese, for sprinkling

Step 01: Preheat oven to 400°F. Spread cream cheese over the pitas. Sprinkle with garlic powder and Italian seasoning

Step 02: Pile your toppings onto the pitas. This order is easiest: spinach, tomatoes, feta. Don’t add the chicken yet.

Step 03: Bake your pizzas for 15 minutes.

Step 04: Add chicken to the pitas and bake for another 5 minutes. Remove from the oven and let cool.

These are amazing.

Changes we made:

Ricotta: The initial recipe calls for either ricotta as the base. Zach hates ricotta and I like Zach, so that was out. So I spent some time looking for alternatives before settling on cream cheese.

Cream cheese: Originally, we used Philadelphia Cooking Cream Cheese in Savory Garlic. But then our store stopped carrying it. Bummer. I loved that stuff.

We had to find a substitute. So I’ve tried various versions of Philadelphia cream cheese. I usually use either Chives and Onion or Jalapeno.

Spinach: The original recipe called for frozen spinach. If you’ve never used thawed, frozen spinach, it’s horrible. In taste and smell. So I switched to fresh and found it to be a huge improvement.

Additional notes:

To make it even easier, you can get a rotisserie chicken and use it.

For an easy vegetarian option, leave out the chicken.

Enjoy!

Greek-Style Pita Pocket Pizza

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Serves: 6 Prep Time: 5-10m Cooking Time: 15m

Ingredients

• 6 pita pockets
• 8 oz cream cheese (I use jalapeno) OR hummus
• garlic powder
• 10 oz fresh spinach, stems removed and leaves shredded
• 2 large Roma tomatoes, gutted and chopped
• 1 cup crumbled feta cheese (optional)
• Italian seasoning
• 1-2 chicken breasts, boiled and shredded
• shredded mozzarella cheese, for sprinkling

Instructions

Step 01: Preheat oven to 400°F. Spread cream cheese over the pitas. Sprinkle with garlic powder and Italian seasoning

Step 02: Pile your toppings onto the pitas. This order is easiest: spinach, tomatoes, feta. Don’t add the chicken yet.

Step 03: Bake your pizzas for 15 minutes.

Step 04: Add chicken to the pitas and bake for another 5 minutes. Remove from the oven and let cool.

Quick, Easy, and Customizable Greek Pita Pizzas was last modified: April 18th, 2017 by Chelsey