Caprese Pita with Garlic Feta (Print View)
Pita rounds spread with whipped garlic feta, mozzarella, tomatoes and basil—quick, fresh Mediterranean fare.
# What You'll Need:
→ For the Whipped Garlic Feta
01 - 7 ounces feta cheese, crumbled
02 - 2 ounces cream cheese, softened
03 - 1 clove garlic, minced
04 - 2 tablespoons extra-virgin olive oil
05 - 1 tablespoon lemon juice
06 - Freshly ground black pepper, to taste
→ For the Pita Pizzas
07 - 4 round pita breads
08 - 2 tablespoons olive oil
09 - 9 ounces fresh mozzarella cheese, sliced
10 - 2 large ripe tomatoes, thinly sliced
11 - 1 small red onion, thinly sliced (optional)
12 - 1 handful fresh basil leaves
13 - Salt and black pepper, to taste
14 - Balsamic glaze, for drizzling (optional)
# Method:
01 - Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
02 - In a food processor, combine feta, cream cheese, minced garlic, extra-virgin olive oil, lemon juice, and black pepper. Blend until smooth and creamy, scraping down the sides as necessary.
03 - Lay pita breads on the prepared baking sheet. Brush the surface of each pita lightly with olive oil using a pastry brush.
04 - Evenly spread 2 to 3 tablespoons of the whipped garlic feta onto each pita round.
05 - Arrange mozzarella slices and tomato slices over the feta layer. Add red onion slices if using, then season with salt and black pepper.
06 - Bake in the oven for 8 to 10 minutes, or until cheese is melted and pitas are golden at the edges.
07 - Remove pizzas from oven, let stand briefly. Top with fresh basil leaves and drizzle with balsamic glaze if desired. Slice and serve immediately.
# Insider Tips:
01 -
- You get that creamy, garlicky feta layer that’s only a few minutes’ work but feels gourmet and a little bit secret.
- The pita base saves time but still feels satisfyingly crisp and warm—ideal for those last-minute dinners or lunch guests.
02 -
- Don’t overload with tomatoes—too many and the pitas go soggy before the cheese melts.
- Using cold feta and cream cheese makes whipping nearly impossible; let both warm up for silky results.
03 -
- Blot sliced tomatoes and mozzarella on a kitchen towel to avoid excess moisture on your pizza.
- Keep a close eye during the bake—pitas can turn too crisp before you know it, so start checking at the 8-minute mark.