Broiled Caprese Pita Pan Pizzas

Why You’ll Love This Recipe

• All the bright Caprese flavors—tomato, fresh mozzarella, and basil—on a crisp, toasty pita crust.
• Broiler-fast: dinner in under 20 minutes with minimal cleanup.
• Perfect for one or two, and easy to scale for a crowd.
• Customizable: add a drizzle, extra herbs, or your favorite toppings without fuss.

Grocery List

• Produce: Cherry tomatoes, fresh basil
• Dairy: Fresh mozzarella
• Pantry: Pitas, marinara sauce, extra-virgin olive oil, crushed red pepper flakes, kosher salt, black pepper (optional: balsamic glaze)

Full Ingredients

For the Caprese Pita Pan Pizzas

• 2 pocketless pitas (6–7 inches / 15–18 cm)
• 2/3 cup (160 ml) marinara sauce
• 4 oz (113 g) fresh mozzarella, sliced 1/4-inch (6 mm) thick and patted dry
• 1 cup (150 g) cherry tomatoes, halved (cut-sides up for broiling)
• 2 tsp extra-virgin olive oil, divided
• 1/4 tsp crushed red pepper flakes (or to taste)
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground black pepper

To Finish

• 10–12 fresh basil leaves, torn
• Extra olive oil for finishing (about 1 tsp), optional
• Balsamic glaze for drizzling, optional

Step-by-Step Instructions

Step 1: Preheat the broiler and set the rack

Turn the oven broiler to High (about 500–550°F / 260–290°C). Position a rack so the surface of the pitas will sit about 6 inches (15 cm) from the heating element. Line a rimmed sheet pan with foil for easy cleanup.

Step 2: Lightly toast the pitas

Place the pitas on the sheet pan and broil 45–90 seconds per side until lightly toasted and just starting to crisp at the edges. This quick toast keeps the crust from getting soggy once sauced. Keep a close eye—broilers work fast.

Step 3: Sauce and layer the toppings

Spread each pita with 1/3 cup marinara, leaving a 1/2-inch border. Arrange the mozzarella slices evenly over the sauce. Nestle the halved cherry tomatoes on top, cut-sides facing up to concentrate their juices under the broiler.

Step 4: Season and oil

Sprinkle each pita with a pinch of kosher salt, a few grinds of black pepper, and crushed red pepper flakes for gentle heat. Drizzle 1 teaspoon olive oil over each pita to help the cheese blister and the tomatoes gloss.

Step 5: Broil until bubbly and golden

Return the pan to the oven and broil 3–5 minutes, rotating the pan once if needed, until the mozzarella is melted with browned spots and the pita edges are crisp. If your broiler runs hot, start checking at 3 minutes. Remove and let stand 1 minute.

Step 6: Finish with basil and serve

Tear the basil over the hot pizzas so the residual heat gently wilts the leaves. Add a light drizzle of olive oil and, if you like, a thin ribbon of balsamic glaze. Slice into wedges and serve immediately while the cheese is still melty.

Pro Tips

• Pat the mozzarella dry with paper towels to prevent excess moisture and a soggy crust.
• For super-crisp bottoms, preheat the sheet pan for 5 minutes under the broiler before adding the pitas.
• If your pitas have air pockets, prick them a few times with a fork before toasting to keep them flat.
• Keep the tomatoes cut-side up so their juices concentrate instead of leaking onto the pita.
• Broilers vary—watch closely and pull when the cheese is spotty-brown and bubbling.

Variations

• Pesto Caprese: Swirl 1–2 teaspoons pesto into the marinara before topping.
• Prosciutto & Arugula: After broiling, drape on thin slices of prosciutto and a handful of arugula tossed with lemon juice.
• Gluten-Free: Use gluten-free pitas; broil times stay the same, but watch for faster browning.

Storage & Make-Ahead

These are best fresh. If you have leftovers, refrigerate in an airtight container for up to 1 day. Reheat under the broiler for 1–2 minutes or in a covered skillet over medium-low heat for 3–4 minutes until the cheese re-melts and the crust re-crisps. Prep-ahead: Slice and dry the mozzarella, halve the tomatoes, and stir the marinara up to 2 days in advance; store separately. Wait to tear the basil until serving for maximum aroma.

Nutrition (per serving)

Approximate for 1 pita pizza: 410 calories; 22 g protein; 43 g carbohydrates; 19 g fat; 3 g fiber; about 750 mg sodium. Values will vary with brands and any optional finishes.