Pita-Pocket Pizza in 10 Minutes
A quick dinner using store-bought pita bread, ham, and mozzarella. The crust stays soft in the middle with a light crisp at the edges.
- Time
- 10 min
- Serving
- 503 kcal
- Ingredients
- ≈ $2.23
- Protein
- 27 g
Ingredients
- 1 Pita breadpack 5 pcs ≈ $2.50 1 pcs
- 2 Tomato pastepack 140 g ≈ $1.00 25 g
- 3 Mozzarellapack 125 g ≈ $1.80 75 g
- 4 Hampack 300 g ≈ $2.85 50 g
- 5 Dried oregano 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Preheat oven to 400°F (200°C).
Layer shredded mozzarella3 and sliced ham4, then sprinkle with oregano.
Bake for 7 minutes until the cheese melts and the edges crisp up.
Let rest 1 minute, then slice.
Tips
- Why it works
- Spread the tomato paste thinly on the pita so it doesn't burn in 7 minutes or make the bread damp. If the layer is thick, the cheese won't melt evenly.
- Substitutions
- Use Doktorskaya sausage (50 g) instead of ham, as it doesn't fall apart when heated. Replace the oregano with dried basil (½ tsp) if you don't have any.
- Common mistakes
- If the edge of the pita hasn't dried out and the cheese hasn't melted, the oven was cooler than 200 °C or the baking time was cut short. Check after 5 minutes.
- Storing and reheating
- Keep in the fridge for no more than 2 days. Reheat in the microwave for 30 seconds, covering the plate with a lid so the cheese doesn't dry out.
- Serve with
- Serve with a simple salad of diced cucumber and lemon to balance the richness.
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