Crispy Pita Pizza with Hummus and Fresh Vegetables

Name: Crispy Pita Pizza with Hummus and Fresh Vegetables
Prep time: 20 min
Cook time: 11 min
Total time: 31 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 4 rounds (6–7 inch) (240 g) pita bread rounds, whole, not split; 2 tbsp (30 ml) extra-virgin olive oil; 1 cup (250 g) plain hummus, at room temperature or slightly cool; ½ medium (75 g) red onion, halved through the root, then sliced into very thin half-moons (about ⅛ inch / 3 mm); 1 cup (150 g) cherry tomatoes, halved, then gently pressed on paper towels to remove excess juice; ½ cup (75 g) feta cheese, crumbled; ¼ cup (40 g) pitted Kalamata olives, halved (optional); ½ tsp (1½ g) ground sumac (or ½ tsp ground cumin); 2 small (about 4 oz total) (115 g) Persian cucumbers (or 1 small English cucumber), cut into ¼-inch (6 mm) dice; ¼ cup (15 g) fresh flat-leaf parsley, leaves and tender stems, finely chopped; 1 tbsp (15 ml) fresh lemon juice; ¼ tsp (1½ g) fine sea salt; freshly ground black pepper, to taste

From the MyKitchenBank Kitchen

Crisp-baked pita rounds are spread with creamy hummus, topped with roasted red onion, tomatoes and feta, then finished with a cool, lemony cucumber and parsley salad. It's a quick, light Middle Eastern-style pizza that's ready in about 30 minutes.

Prep: 20 min
Cook: 11 min
Wait: 2 min
Total: 33 min
Makes: 4 pita pizzas (6–7 inch / 15–18 cm each)

Save to My Kitchen Jump to recipe

Ingredients

4 servings

For the pizzas
4 rounds (6–7 inch) (240 g) pita bread rounds, whole, not split
2 tbsp (30 ml) extra-virgin olive oil
1 cup (250 g) plain hummus, at room temperature or slightly cool
½ medium (75 g) red onion, halved through the root, then sliced into very thin half-moons (about ⅛ inch / 3 mm)
1 cup (150 g) cherry tomatoes, halved, then gently pressed on paper towels to remove excess juice
½ cup (75 g) feta cheese, crumbled
¼ cup (40 g) pitted Kalamata olives, halved (optional)
½ tsp (1.5 g) ground sumac (or ½ tsp ground cumin)
For the cucumber topping
2 small (about 4 oz total) (115 g) Persian cucumbers (or 1 small English cucumber), cut into ¼-inch (6 mm) dice
¼ cup (15 g) fresh flat-leaf parsley, leaves and tender stems, finely chopped
1 tbsp (15 ml) fresh lemon juice
¼ tsp (1.5 g) fine sea salt
freshly ground black pepper, to taste

Equipment (6)

2 large rimmed baking sheets (18×13-inch / 46×33 cm), or 1 sheet and baking in two batches
Pastry brush or spoon for the oil
Sharp knife and cutting board
Small mixing bowl
Offset spatula or back of a spoon for spreading
Pizza cutter or large knife

Steps

Before you start

Position an oven rack in the center and preheat the oven to 450°F (230°C) while you prep.
Use regular round pitas with a pocket, about 6–7 inches (15–18 cm) across. Do not split them; they bake whole as a single thick base.
Take the hummus out of the fridge 10 minutes ahead so it spreads easily without tearing the pita.
Total time is about 33 minutes, including 11 minutes in the oven.

1
Preheat the ovenOven 450°F / 230°C
- Position a rack in the center of the oven and preheat to 450°F (230°C).
- Have two large rimmed baking sheets ready.
+ Show details− Hide details
Ready when: Oven reaches 450°F (230°C).
Tip: Preheating fully matters: a hot oven crisps the pita before the hummus dries out.
2
Prep the vegetables
- Halve the red onion through the root and slice into very thin half-moons.
- Halve the cherry tomatoes and press them cut-side down on paper towels for a minute to blot excess juice.
- Halve the olives, if using, and crumble the feta.
- Keep each in a separate pile.
+ Show details− Hide details
Ready when: Onion slices are almost translucent and tomatoes are blotted, not wet.
Tip: Thin onion slices soften and sweeten in the short bake; thick ones stay harsh.
3
Make cucumber topping
- In a small bowl, combine the diced cucumbers, chopped parsley, lemon juice, ¼ tsp salt, and a few grinds of black pepper.
- Toss and set aside at room temperature.
- This topping goes on after baking so it stays cool and crunchy.
+ Show details− Hide details
Ready when: Cucumber is evenly coated and glistening with lemon.
Tip: Do not add the cucumber before baking; it releases water and turns soggy.
4
Crisp the pitasOven 450°F / 230°C
- Arrange the 4 whole pitas in a single layer across the two baking sheets.
- Brush the top of each with about 1½ teaspoons of olive oil (2 tbsp / 30 ml total, with a little left over is fine).
- Bake at 450°F (230°C) for 4 minutes, until the surface is dry and just starting to turn pale golden.
+ Show details− Hide details
Ready when: Surface feels dry and firm with light golden edges.
Tip: If you only have one sheet, bake two at a time and keep the rest oiled until their turn.
5
Spread the hummus
- Remove the pitas from the oven.
- Spoon ¼ cup (about 60 g) of hummus onto each pita and spread it to within ½ inch (1 cm) of the edge, leaving a thin border to crisp into a crust.
+ Show details− Hide details
Ready when: Hummus forms an even layer about ¼ inch (6 mm) thick with a clean border.
Tip: Work gently: pitas are hot and fragile. Use the back of a spoon with a light touch.
6
Add the toppings
- Scatter the sliced red onion evenly over the hummus, followed by the tomato halves (cut-side up) and olives, if using.
- Sprinkle with the feta, then dust each pizza with the sumac.
+ Show details− Hide details
Ready when: Toppings are in a single, even layer with no thick piles.
Tip: Don't overload: crowded toppings steam instead of roast.
7
Bake the pizzasOven 450°F / 230°C
- Return the pizzas to the 450°F (230°C) oven and bake for 6 minutes, rotating the sheets top to bottom and front to back halfway through if using two racks.
+ Show details− Hide details
Ready when: Edges are deep golden brown, onions are softened with browned tips, and feta is lightly golden at the edges.
Tip: Watch from minute 5: the thin onions and pita edges can scorch quickly.
8
Rest and finish
- Let the pizzas rest on the baking sheets for 2 minutes so the base firms up.
- Spoon the cucumber topping over each pizza, then cut each into 4 wedges with a pizza cutter.
- Serve immediately.
+ Show details− Hide details
Ready when: Base feels rigid when lifted at the edge and slices crisply.
Tip: Drain any pooled liquid from the cucumber bowl before spooning so the pizzas stay crisp.

Good to know

Tips

Pre-baking the pita is the key to a crisp base; do not skip it.
Blot the tomatoes and keep the cucumbers off until after baking to avoid a soggy pizza.
Finish with a drizzle of olive oil, chili flakes, or a squeeze of lemon for extra brightness.
For a heartier meal, add a handful of chickpeas or shredded rotisserie chicken (cooked to 165°F / 74°C) with the toppings.

Make ahead

"Dice the cucumber and chop the parsley up to 1 day ahead, storing them separately in the fridge; toss with lemon, salt and pepper just before serving. Slice the onion and halve the tomatoes up to 1 day ahead and refrigerate in airtight containers."

Storage & reheating

"Best eaten right away. Room temperature: up to 1 hour. Fridge: store leftovers in an airtight container for up to 2 days (the base will soften). Freezer: not recommended because of the fresh vegetables. Reheat on a baking sheet at 400°F (200°C) for 5–6 minutes until the base is crisp again, then add fresh cucumber topping."

Substitutions

pita bread rounds → Whole-wheat pita or naan. Whole-wheat works the same. Naan is thicker, so add 1–2 minutes to the first bake.
feta cheese → Crumbled goat cheese or omit for vegan. Goat cheese is creamier; skipping cheese keeps it vegan if the hummus is too.
plain hummus → Roasted red pepper or garlic hummus. Flavored hummus adds extra depth; use the same amount.
ground sumac (or ½ tsp ground cumin) → Ground cumin or za'atar. Use ½ tsp. Sumac adds a tangy, lemony note; za'atar adds herbal flavor.