A quick and easy pita caprese pizza which can be put together in 15 minutes (including making the chive pesto from scratch)! A fresh, healthy and extra tasty vegetarian lunch or snack!
When I’m putting together a quick and easy pita pizza snack, which is always a good idea, I have some amazing sources of pizza inspiration.
As an SW16 postcode dweller, I am walking distance to two of London’s best new pizza places, Bravi Ragazzi and Addomme, a quick bus ride to the flagship Franco Manca Brixton, and another quick bus ride another way to the longstanding Eco Clapham, where I sampled my first sourdough pizza and my first taste of truffle oil 8 years ago. (There is a reason I married the man who took me there!)
Of course, a pita pizza is hardly comparable to the authentic sourdough pizzas those restaurants serve but they make a darn good snack, easy lunch, or light dinner. And fun! We can take the humble pita pizza and make it fancy.
Today’s was inspired by my first trip to Franco Manca in Brixton. I ordered the daily vegetarian special, which was buffalo mozzarella and wild garlic pesto. It was so simple, but the incredible quality of ingredients they use made it so memorable. I still dream of wild garlic pesto!
So I’ve created a 15 minute version which I think you’ll love!
I’ve used chives instead of wild garlic, because they are so much more accessible, and instead of a pizza sauce we’ll make this caprese style with fresh cherry tomatoes.
Using a really high quality mozzarella will pay off in this recipe. With so few ingredients, each has a chance to shine. So if you have the budget for it, go ahead and do that! But it’s not essential. I used a cheaper store brand mozzarella today, and it was still amazing.
You can get this on the table in 15 minutes. The first 5 minutes you’ll spend pre-heating your oven and chopping the tomatoes and mozzarella. The next 10 minutes you’ll spend preparing the pesto while the pizzas are in the oven.
(A disclaimer: This timeline is realistic only if you have an oven which pre-heats really fast. Otherwise it’s maybe 20 minutes. Still not bad for a melty, oozy, delicious pita pizza.)
Orrrr… You can make a full dinner out of this by serving alongside a big salad. That’s actually a great idea. Make the salad before the pizzas, while the oven is pre-heating, and it’s still going to be a 30 minute dinner. I feel like a really leafy Romaine, full of peppers and avocado, with Italian dressing, would be perfect. (I’m totally feeling The Brown Eyed Baker’s Italian dressing for these purposes.)
If you’re digging the caprese pizza concept but have a little more time – head on over to my caprese pizza with buttermilk crust recipe. It’s one of my all-time faves! I also have a Truffled Portabella Mushroom Pizza if you’re feeling like something more fancy.