These cute mini Greek pita pizzas are the perfect healthy snack, meal or side for the whole family and can be customized with whatever toppings you like! You can also serve these miniature pizzas to guests as a quick and easy appetizer! {Vegetarian}
We’re a huge fan of pita pizzas for their ease and convenience (and overall deliciousness!), so I thought it would be fun to make some cute mini Greek pita pizzas since you can never go wrong with all of those Greek flavours, right?
These Greek pizzas are so easy to assemble and make a great meal, snack, side or appetizer that’s kid-friendly too!
For more pita pizza recipes, be sure to check out these Pesto Chicken Pita Pizzas!
Table of Contents
Why we love these miniature pizzas
- Easy: These mini pizzas require minimal prep and take less than 30 minutes to pull together! Such a quick and easy meal or snack!
- Nutritious: A good source of fibre with 4 grams of fibre for two mini pitas. Also a source of vitamin C, potassium, healthy fats and protein.
- Great for entertaining: The perfect little snack or appetizer for serving to a crowd!
- Kid-friendly: A fun, colourful and healthy snack (think after school snack!), lunch or dinner for kids that can easily be customized depending on their preferences.
Overall, you can’t go wrong with this cute and tasty little meal, appetizer or snack!
Ingredients for pizzas
- Pitas: I typically use whole-grain mini pitas, but you can also sub in smaller pitas (the really mini ones), sandwich thins or regular sized pitas.
- Olive oil: Helps the pita get browned and crispy in the oven. I generally use extra virgin olive oil.
- Hummus: Provides a flavourful base for the vegetables and cheese to stick to. You can use store-bought or homemade hummus if you have some on hand. Regular or roasted garlic flavour both work well.
- Vegetables: Diced tomatoes, cucumber, red onion and olives add refreshing colour and flavour to the mini pizzas. Use cherry tomatoes or seeded Roma tomatoes.
- Feta: Incorporates a touch of creaminess and saltiness which compliments the other ingredients really nicely. Use regular or reduced fat feta. You could also sub in goat cheese if desired.
Step by step instructions
Step 1 – First, preheat the oven to 400 degrees F. Place 6 mini whole-wheat pitas or mini slider bun halves on a baking sheet. Brush some olive oil evenly over each pita. Bake them in the oven for 10 minutes or until lightly browned and crispy.
Step 2 – Next, spread some hummus over each pita round. You can use homemade or store-bought if you’re in a pinch.
Step 3 – Finally, top them up with the Greek salad-inspired toppings for a refreshing burst of colour and flavour!
The end result? Super cute miniature pizzas that are crispy, colourful, healthy and tasty!
Recipe Tips
- You can use any type of mini pita for this recipe. I typically use the Ozery Bakery Mini Pitas as I find that they’re the perfect size for a snack or side. You can also use half a thin bun as well.
- Keep a close eye on the pitas in the oven to ensure that they don’t burn. Every oven is different so you may require more or less time depending on your oven and the size of pita that you use.
- Be sure to cut the cucumber, tomatoes and red onion into small pieces and distribute them evenly over the pitas so that there are hints of each of the veggies in every bite.
- If you’d like to add some extra protein to these pita pizzas, you can add some diced chicken breast to them as well.
Recipe FAQs
You can store these pitas covered in the fridge for up to three days. The pitas tend to soften after sitting in the fridge for a while, but still taste good when not consumed fresh out of the oven.
You can freeze some types of pita pizzas, but I don’t recommend freezing these Greek pizzas since the cucumber may have a funny taste and texture once thawed. Because we use raw vegetables with higher water content, these pizzas are best consumed fresh.
You can make these pizzas in advance, however, for the freshest pizzas, I recommend baking the pitas in advance and then spreading with the hummus and topping with the veggies just before serving.
I typically like to bake my pita pizzas at 400 degrees F as the higher temperature helps the pitas to get nicely browned and crispy in a shorter amount of time. Just be careful to keep a close watch on your pitas so that they don’t burn as all ovens are different.
Serving suggestions
Serve these mini pizzas alone as a snack or appetizer or along with some fresh veggies and tzatziki.
They also taste great paired with a side salad such as this Greek Cucumber Noodle Salad for a more complete meal!
Recipe variations
- Use a larger pita: If you prefer, you can also make this same recipe on larger regular sized pitas instead of mini ones. You may need to increase the amount of hummus, veggies and cheese if you use larger pitas.
- Switch up the veggies: You can also add peppers or sub in roasted veggies like roasted zucchini, peppers and red onions instead of fresh.
- Use a different spread: If you want to try a different flavour, try using tzatziki as the base instead of hummus.
- Switch up the cheese: Use goat cheese instead of feta.
More similar recipes
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Mini Greek Pita Pizzas
Ingredients
- 6 mini whole wheat pitas or sandwich thin halves
- 1 tablespoon olive oil
- 1/2 cup homemade or store-bought hummus
- 1/2 cup quartered cherry tomatos
- 1/3 cup chopped cucumber
- 3 tablespoons sliced kalamata olives
- 3 tablespoons finely chopped red onion
- 1/4 cup crumbled feta cheese
Instructions
- Preheat oven to 400 degrees F. Place 6 mini whole-wheat pitas or three sandwich thin halves on a baking sheet. Brush some olive oil evenly over each pita.
- Bake in the oven for 10 minutes or until lightly browned and crispy.
- Remove from oven and spread a thin layer of hummus over each round, going close to the edge.
- Top each round with equal amounts of diced tomato, cucumber, olives, red onion and feta. Serve immediately.
Notes
- You can use any type of mini pita for this recipe. I typically use the Ozery Bakery Mini Pitas as I find that they’re the perfect size for a snack or side. You can also use half a thin bun as well.
- Keep a close eye on the pitas in the oven to ensure that they don’t burn. Every oven is different so you may require more or less time depending on your oven and the size of pita that you use.
- Be sure to cut the cucumber, tomatoes and red onion into small pieces and distribute them evenly over the pitas so that there are hints of each of the veggies in every bite.
- If you’d like to add some extra protein to these pita pizzas, you can add some diced chicken breast to them as well.
Nutrition
This recipe was originally posted in August 2018 and was updated in October 2021 to include better tips and photos.
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