Mealime recipe · lives on in MealPot
Pita Bread Pizza with Basil Pesto, Mozzarella & Sun-Dried Tomatoes
- 18 min
- 2–6 servings
- 200 kcal / serving
- ★ 4.6 on Mealime
A light, crisp pita topped with basil pesto, melted mozzarella, and tangy sun-dried tomatoes offers a quick weeknight bite with bright, herbal notes and a gentle chew from the pita.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 30 mlbasil pesto
- ⅛ (8 oz) blockmozzarella cheese
- 2sun-dried tomatoes, oil-packed
- 1whole grain pita
- whole grain pitas
From the pantry: Italian seasoning
Cookware
baking sheet pan · chef's knife · cutting board · grater · measuring spoons · oven mitts
Directions
- Preheat the oven to 400°F.
- Set the pitas on a baking sheet and spread each with a thin layer of basil pesto.
- Coarsely grate the mozzarella and scatter it over the pesto-coated pitas.
- Thinly slice the sun-dried tomatoes and arrange them on top of the cheese; sprinkle with Italian seasoning.
- Slide the sheet into the oven and bake until the pitas are lightly crisp and the cheese has melted, about 5–7 minutes. Remove and let the wedges cool briefly before cutting.
- Cut each pita into wedges and divide among plates for serving.
Two tips
- Prep ahead by assembling the toppings on the pitas and refrigerating up to 1 hour before baking.
- If you don’t have sun-dried tomatoes, use sliced fresh tomatoes and drizzle with a pinch more Italian seasoning for flavor.
Nutrition per serving
- Calories
- 200 kcal
- Protein
- 8 g
- Carbs
- 20 g
- Fat
- 10 g
- Fiber
- 3 g
- Sodium
- 334 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.