Reviewed: Mar. 21, 2013

Great recipe, my kids loved it! Only thing, I believe 8 mins it is too long to cook them for, may be because my oven is too much on the hot side, but definitely a keeper!

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Reviewer:

lucrecia.skellenger

Reviewed: Oct. 9, 2012

I love these pizzas. I always have pita bread on hand to make them. However, like others, I do pre-cook the pita breads rather than just warm them up to ensure the crust is nice and crisp instead of slightly mushy. I use bottled pizza sauce from a local pizza place and then whatever toppings I want.

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Reviewer:

Koz

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

Reviewed: Jul. 30, 2012

I followed the instructions for heating/cooking. It was very good. However i used a pizza sauce and other toppings on a whole wheat pita. My guests loved it too. With a small salad it made a quick and easy dinner.

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Reviewer:

pippa

Reviewed: Jan. 5, 2012

We LOVE these! They are easy and everyone can have exactly what they want. It makes is so much easier especially since my daughter is allergic to so many things. This way I know what she is eating and still gets the chance to eat pizza like the rest of us. I put pesto on her's along with a bit of cheese and she can't get enough.

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Reviewer:

Bella

Reviewed: Aug. 23, 2011

I didn't actually follow the ingredient list, but I loved the pita crust concept. I baked in the toaster over at 425 for about 13 min per pita pizza.

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Reviewer:

Daymon

Reviewed: Jul. 21, 2011

These are very good. To cut down on the carbs simply peel the pita in half and arrange all the fixin's on the inside portion. Just as good and 1/2 the carbs!

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Reviewer:

Suerumer

Cooking Level: Expert

Reviewed: Jul. 20, 2011

I have prepared all different kinds of pizza toppings and used pizza sauce or alfredo sauce then let the kids put together their own pizza. They enjoy eating what they have created. We also put ours on the grill for a crispy crust.

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Reviewer:

Michelle

Cooking Level: Intermediate

Reviewed: Jul. 20, 2011

Great idea. I used some flour totillas that were on their last legs (still safe just carboardy), jarred pasta saauce and whatever was in the frig. Made his and hers. Perfect way to use up those small quantity leftovers and have an enjoyable meal. The grandsons called them "garbage pizzas" and inhaled them. Guess the eating was a positive vote from them, in spite of the dubious name they gave it. I will look for pitas next time.

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Reviewer:

Pat

Cooking Level: Intermediate

Reviewed: Jul. 20, 2011

I've been making these for years. They are great for a party. Just have all of the ingredients lined up so folks can build their own. We did a 10-year-old party using these and recorded the girls (Cooking show style) making their custom pizza. So versatile, so easy and the combination possibilities are endless. From standard sausage or peperoni to getting rid of left-overs.

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Reviewer:

McPenguin

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Waukesha, Wisconsin, USA

Reviewed: Jul. 20, 2011

Top of the Line restaraunts use this technique for ultra thin crust. Use tortillas for an even thinner crust or split pita before using. I gave it 4 stars only because I prefer the totilla base more than pita.

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