Greek Pita Pizzas 4.000

(Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)

Weeknight Vegetarian Jun 2, 2019

In the tradition of such shortcut recipes as French bread pizza and English muffin pizza, pitas are used here as the crust, piled with a Greek-style collection of ingredients. If calling these pizza bothers you, just fold them in half and eat like a sandwich instead.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • 2 tablespoons extra-virgin olive oil, or more as needed
  • 2 large yellow onions, thinly sliced
  • 1 teaspoon balsamic vinegar (optional)
  • 1 teaspoon sugar (optional)
  • 1/2 teaspoon kosher salt, or more as needed
  • 1/4 teaspoon freshly ground black pepper, or more as needed
  • 4 large (over 8-inch) or 5 medium (6- to 8-inch) pita breads
  • 5 ounces (4 cups) packed baby spinach leaves
  • 2 ripe plum tomatoes, cut crosswise into 1/2-inch slices
  • 3 ounces feta cheese, crumbled
  • 12 pitted black olives, preferably kalamata (optional)
  • 2 tablespoons pine nuts
  • 1 teaspoon harissa paste
  • 1/2 cup plain, whole-milk Greek yogurt
  • 1/2 cup loosely packed fresh basil leaves, chopped


Preheat the oven to 400 degrees. Have a rimmed baking sheet at hand.

Pour 1 tablespoon of the oil into a large skillet over medium heat. Once the oil shimmers, stir in the onions and cook until very tender and golden brown, 20 minutes. Stir in the vinegar and sugar, if using, the salt and pepper; cook for another minute or two, so the flavors can meld. Taste, and add salt and pepper, if needed. Transfer to a bowl, and wipe out the skillet.

Return the skillet to medium-high heat. Pour in the remaining 1 tablespoon of oil. Working with one or a few at a time to avoid overcrowding, heat the pita breads in the skillet until lightly browned and soft, 2 to 3 minutes on each side, adding a little more oil as needed between batches. Transfer them to the baking sheet.

Divide the spinach among the pitas, then top each one with cooked onions, tomatoes, feta, olives, if using, and the pine nuts.

Bake until the pitas become crisp on the bottom, the tomatoes begin to soften and the pine nuts start to turn golden, 8 to 10 minutes.

Meanwhile, swirl the harissa into the yogurt in a small bowl.

Sprinkle the warm pita pizzas with basil. Serve with the harissa yogurt alongside, for dolloping or dipping at the table.

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Recipe Source

Adapted from "The Greek Vegetarian Cookbook," by Heather Thomas (Phaidon, 2019).

Tested by Joe Yonan.

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