Caprese Pita Pizza Whipped Feta (Printable version)
Whipped garlic feta, melted mozzarella, tomatoes and basil layered on warm pita for a bright Mediterranean-style meal.
# What you'll need:
→ 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 freshly squeezed lemon juice
06 - Freshly ground black pepper, to taste
→ Pita Pizzas
07 - 4 round pita breads
08 - 2 tablespoons olive oil (for brushing)
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, to taste
14 - Black pepper, to taste
15 - Balsamic glaze, for drizzling (optional)
# Directions:
01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - In a food processor, blend feta, cream cheese, minced garlic, olive oil, lemon juice, and black pepper until smooth and creamy. Scrape down the sides as needed.
03 - Lay pita breads in a single layer on the prepared baking sheet and lightly brush each with olive oil.
04 - Evenly spread 2 to 3 tablespoons of whipped garlic feta onto each pita round.
05 - Layer sliced mozzarella and tomatoes over the feta. Add red onion slices if using, and season with salt and black pepper.
06 - Transfer baking sheet to the oven and bake for 8 to 10 minutes, until cheese is melted and pitas are golden at the edges.
07 - Remove from oven, let cool briefly, then top with fresh basil leaves and drizzle with balsamic glaze if desired. Slice and serve immediately.
# Expert Tips:
01 -
- You get warm, melty pizza in less than half an hour with virtually no fuss.
- The whipped garlic feta is so addicting, you’ll want to spread it on everything after trying it here.
02 -
- If you skimp on drying the mozzarella, your pizza will chase puddles—pat those slices thoroughly.
- Forgetting to mix the cheese spread fully leaves pockets of salt or garlic, so always scrape the processor’s sides down.
03 -
- Pat mozzarella dry—extra moisture has ruined more pitas than I’d like to admit.
- Invest in a microplane for the garlic; it blends into the feta perfectly, with no harsh bits.