Caprese Pita Pizza Whipped Feta (Printable)
Warm pita with whipped garlic feta, tomatoes, mozzarella and basil — an easy Mediterranean-inspired weeknight main.
# What You Need:
→ Whipped Garlic Feta
01 - 7 ounces feta cheese, crumbled
02 - 2 ounces cream cheese, softened
03 - 1 clove garlic, minced
04 - 2 tablespoons extra-virgin olive oil
05 - 1 tablespoon lemon juice
06 - Freshly ground black pepper, to taste
→ Pita Pizzas
07 - 4 round pita breads
08 - 2 tablespoons olive oil, for brushing
09 - 9 ounces fresh mozzarella cheese, sliced
10 - 2 large ripe tomatoes, thinly sliced
11 - 1 small red onion, thinly sliced (optional)
12 - 1 handful fresh basil leaves
13 - Salt, to taste
14 - Black pepper, to taste
15 - Balsamic glaze, for drizzling (optional)
# Steps:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Combine feta, cream cheese, minced garlic, 2 tablespoons olive oil, lemon juice, and black pepper in a food processor. Blend until the mixture is smooth and creamy, scraping down the sides as needed.
03 - Arrange the pita breads on the prepared baking sheet. Brush each pita lightly with olive oil.
04 - Evenly spread 2 to 3 tablespoons of whipped garlic feta on each pita.
05 - Layer mozzarella and tomatoes over the feta, followed by sliced red onion if using. Season with salt and black pepper.
06 - Bake for 8 to 10 minutes or until cheese has melted and pita edges are golden.
07 - Remove from oven, allow to cool slightly, top with fresh basil leaves, and drizzle balsamic glaze if desired. Slice and serve immediately.
# Expert Advice:
01 -
- The whipped garlic feta makes every bite luxuriously creamy and tangy, like a little secret layer most people would never expect on pizza.
- These pitas are ridiculously fast to make on a busy night but still feel worthy of company at the table.
02 -
- If you over-process the feta, it can turn grainy instead of creamy, so blend just until combined and no more.
- Brushing olive oil on the pita edges gives you that toasty crunch that makes every bite sing.
03 -
- Always warm the pita before adding toppings—it prevents a soggy center and crisps up the base.
- Try marinating your tomato slices in a pinch of salt for a few minutes to draw out the flavor.