Description
Quick, cheesy, and customizable, these Pizza Pita Pockets deliver all the flavors of classic pizza inside a crispy whole wheat pita. Perfect for busy weeknights, meal prep, or lunchbox meals, they’re fun to make, satisfying, and endlessly adaptable.
Ingredients
4 whole wheat pita breads
1 cup marinara sauce (or pizza sauce)
1 ½ cups shredded mozzarella cheese
½ cup sliced pepperoni (or other protein such as grilled chicken or salami)
1 cup chopped bell peppers (any color)
½ cup sliced black olives (optional)
1 teaspoon Italian seasoning (oregano, basil, thyme)
1 tablespoon olive oil
Fresh basil leaves for garnish (optional)
Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut each pita in half to create 8 pockets and gently open them so they don’t tear.
- In a bowl, mix together marinara sauce, mozzarella cheese, pepperoni, bell peppers, black olives, Italian seasoning, salt, and pepper.
- Spoon the filling mixture into each pita pocket, being careful not to overfill.
- Brush the outside of each pita lightly with olive oil to promote crisping.
- Place the stuffed pitas on the prepared baking sheet and bake for 12–15 minutes, or until golden and the cheese is melted.
- Let cool slightly before serving. Garnish with fresh basil if desired.
Notes
Warm pitas slightly before cutting to prevent tearing.
Use white or flavored pita (garlic, sun-dried tomato) for variety.
Make ahead and refrigerate before baking for up to a few hours.
Freeze baked pockets for up to 1 month; reheat in the oven at 350°F.
For an air fryer version, cook at 375°F for 8–10 minutes, flipping halfway.
Nutrition
- Serving Size: 1 pita pocket
- Calories: 230
- Sugar: 3g
- Sodium: 470mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 25mg
