Introduction

Oh, how I love those nights when dinner feels like a celebration but is actually a breeze to put together! Remember those classic Greek salads, all fresh and bright and bursting with flavor? Well, I’ve got a fun twist on that beloved taste that you are going to absolutely adore. Imagine all those delicious Greek salad vibes, but served up on a warm, toasty pita bread – it’s like a pizza and a salad had the most delicious baby! These Greek Salad Pita Pizzas are ridiculously easy to make, perfect for a busy weeknight, and seriously satisfying. Get ready to fall in love!

Why You’ll Love This Recipe

Fast: Seriously, from start to finish, you’re looking at about 20 minutes. Perfect for when hunger strikes fast!
Easy: No fancy techniques here! Just spreading, topping, and a quick bake. Anyone can make these.
Giftable: Okay, so you can’t exactly gift the whole pizza, but the Tzatziki sauce? It’s a fantastic homemade gift for friends and neighbors!
Crowd-Pleasing: Whether it’s for the kids, your partner, or a casual get-together, these pita pizzas are always a hit. Everyone loves a good pita pizza!

Ingredients

Gather ’round, friends! Here’s what you’ll need to bring these delightful pita pizzas to life. Don’t worry, most of these are probably already in your pantry or fridge!

For the Pita Pizzas:

4 round pita bread or naan bread (naan gives a slightly chewier, more substantial base, which I love!)
1 cup hummus (your favorite flavor – plain, roasted red pepper, garlic, whatever makes your heart sing!)
10 ounces grape tomatoes, sliced in half (these little guys are so sweet and juicy!)
2 tablespoons extra virgin olive oil (the good stuff, for drizzling that lovely richness)
2 cups romaine lettuce, chopped (for that perfect crisp crunch)
1 large hot house cucumber, sliced and halved (so refreshing!)
1/4 small red onion, sliced (use a mandoline if you have one for super thin slices, or just a sharp knife!)
1/2 cup feta cheese, crumbled (the salty tang of feta is non-negotiable for Greek flavors!)

For the Creamy Tzatziki Sauce:

1 cup plain Greek yogurt (full-fat gives the creamiest texture, but any will do)
1 tablespoon extra virgin olive oil
2 teaspoons fresh lemon juice (a little brightness goes a long way!)
2 teaspoons red wine vinegar (for a touch of zesty depth)
1 teaspoon salt (or to taste)
2 teaspoons fresh dill, chopped (or 1/2 teaspoon dried dill if that’s what you have on hand)
2 garlic cloves, minced (fresh is best for that punchy garlic flavor!)
1/2 cup grated cucumber (the trick here is to squeeze out as much water as you can using a paper towel or cheesecloth – this prevents a watery sauce!)

How to Make It

Alright, apron on? Let’s get cooking! This is the fun part.

Preheat & Prep Your Bases: First things first, get that oven or grill fired up to 400°F (200°C). While it’s heating, lay your pita bread or naan bread out on a baking sheet. If you’re using a grill, you can place them directly on the grates – just keep an eye on them!
Hummus Hug: Now, grab your favorite hummus and spread a nice, even layer all over each pita bread. Think of it as the delicious glue that holds all our goodies together.
Pile on the Goodness: This is where the magic happens! Artfully arrange your halved grape tomatoes, your cucumber slices, the thin slivers of red onion, and of course, that crumbled feta cheese over the hummus. Don’t be shy!
A Little Drizzle: Give everything a light drizzle of that lovely extra virgin olive oil. It just elevates all those fresh flavors.
Warm It Up: Pop those beauties into your preheated oven or onto the grill for about 5-10 minutes. You’re looking for the pita to be heated through and the feta to get just a little bit melty and warm. Keep an eye on it so it doesn’t burn!
Tzatziki Time: While your pita pizzas are getting toasty, let’s whip up that dreamy Tzatziki sauce. In a medium bowl, combine the Greek yogurt, extra virgin olive oil, lemon juice, red wine vinegar, salt, dill, minced garlic, and that squeezed-dry grated cucumber. Give it all a good stir until everything is beautifully blended. Taste it and adjust the salt or lemon juice if you like!
The Grand Finale: Carefully remove your warm pita pizzas from the oven or grill.
Fresh Finish: Generously top those warm pita pizzas with your chopped romaine lettuce. This adds a fantastic freshness and crunch that perfectly contrasts with the warm toppings.
Serve & Enjoy: Serve them up immediately! These are best enjoyed right away. Place the Tzatziki sauce in a little bowl on the side for dipping, or dollop it right on top. Either way, it’s pure Mediterranean bliss!

Substitutions & Additions

Feeling inspired? That’s the best! Here are a few ideas to make these pita pizzas your own:

Protein Boost: Add some grilled chicken, seasoned ground lamb, or even chickpeas for extra protein.
Veggie Variety: Bell peppers (any color!), Kalamata olives, or even some chopped artichoke hearts would be delicious additions.
Spice It Up: A sprinkle of red pepper flakes before baking or a dash of hot sauce with the Tzatziki can add a nice kick.
Different Cheese: If feta isn’t your jam, try some crumbled goat cheese or a sprinkle of mozzarella.
Herb Heaven: Fresh parsley or mint are lovely additions to both the pizza toppings and the Tzatziki sauce.

Tips for Success

A few little tricks can ensure your pita pizzas are absolutely perfect every time:

Don’t Overload: While it’s tempting to pile everything on, too many toppings can make the pita soggy or difficult to eat. Balance is key!
Drain That Cucumber: I can’t stress this enough for the Tzatziki sauce! Squeeze out as much liquid as possible from the grated cucumber. This is the secret to a thick, creamy sauce instead of a watery one.
Prep Ahead: You can chop your veggies, make the Tzatziki sauce, and even crumble the feta a day in advance. This makes assembly on dinner night super quick! Store the chopped veggies in separate containers in the fridge. Keep the Tzatziki in an airtight container in the fridge.
Crispy Crust: For an extra crispy pita base, you can lightly toast the pita bread before adding the toppings.

How to Store It

These pita pizzas are truly best enjoyed fresh off the grill or out of the oven. However, if you happen to have any leftovers:

Refrigeration: Store any leftover pita pizzas (without the lettuce) in an airtight container in the refrigerator for up to 1-2 days. The Tzatziki sauce can be stored separately in an airtight container in the fridge for up to 3-4 days.
Reheating: To reheat, place the pita pizzas on a baking sheet in a preheated oven at 350°F (175°C) for a few minutes until warmed through. Add the fresh lettuce just before serving.

FAQs

Q: Can I make these pita pizzas ahead of time?

A: It’s best to assemble and bake them just before serving for the freshest taste and texture. However, you can prep all the toppings and the Tzatziki sauce in advance to save time!

Q: What kind of pita bread is best?

A: Both standard pita bread and naan bread work wonderfully! Naan tends to be a bit thicker and chewier, while regular pita can be a little crisper. Experiment to see which you prefer!

Q: My Tzatziki sauce is too thin. What did I do wrong?

A: The most common reason is not squeezing enough water out of the grated cucumber. Make sure to press it well with paper towels or cheesecloth before adding it to the yogurt mixture. If it’s still too thin, you can add a little more Greek yogurt or a tiny bit of cream cheese to thicken it.

Q: Can I grill these instead of baking them?

A: Absolutely! Grilling adds a lovely smoky flavor. Just place them directly on a medium-hot grill (around 400°F) for about 5-7 minutes, flipping once, until warmed through and slightly toasted.

Easy Greek Salad Pita Pizzas

A fun twist on a classic Greek salad, these pita pizzas combine fresh Greek salad ingredients with a warm pita base for a quick and delicious weeknight meal. They are fast, easy, and crowd-pleasing, with an optional creamy Tzatziki sauce for dipping.

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Prep Time 15

Cook Time 10

Servings 4 pizzas

Equipment

Oven or grill
Baking Sheet
Mandoline optional, for slicing onion
Paper towel or cheesecloth for squeezing cucumber
Medium bowl for Tzatziki sauce
Airtight container for storing leftovers

Ingredients

For the Pita Pizzas

4 round pita bread or naan bread naan gives a slightly chewier, more substantial base
1 cup hummus your favorite flavor
10 ounces grape tomatoes sliced in half
2 tablespoons extra virgin olive oil for drizzling
2 cups romaine lettuce chopped
1 large hot house cucumber sliced and halved
0.25 small red onion sliced thin
0.5 cup feta cheese crumbled

For the Creamy Tzatziki Sauce

1 cup plain Greek yogurt full-fat gives the creamiest texture
1 tablespoon extra virgin olive oil
2 teaspoons fresh lemon juice
2 teaspoons red wine vinegar
1 teaspoon salt or to taste
2 teaspoons fresh dill chopped, or 1/2 teaspoon dried
2 garlic cloves minced
0.5 cup grated cucumber squeezed dry

Instructions

Preheat oven or grill to 400°F (200°C). Lay pita bread or naan on a baking sheet or directly on grill grates.
Spread a layer of hummus evenly over each pita bread.
4 round pita bread or naan bread
Arrange halved grape tomatoes, cucumber slices, red onion slivers, and crumbled feta cheese over the hummus.
4 round pita bread or naan bread
Drizzle lightly with extra virgin olive oil.
4 round pita bread or naan bread
Bake or grill for 5-10 minutes, until the pita is heated through and the feta is slightly melty.
4 round pita bread or naan bread
While pizzas are warming, prepare the Tzatziki sauce: combine Greek yogurt, olive oil, lemon juice, red wine vinegar, salt, dill, minced garlic, and squeezed-dry grated cucumber in a bowl. Stir until well blended and adjust seasoning if needed.
4 round pita bread or naan bread
Remove pita pizzas from the oven or grill.
Top generously with chopped romaine lettuce.
4 round pita bread or naan bread
Serve immediately, with Tzatziki sauce on the side for dipping or dolloped on top.
4 round pita bread or naan bread

Notes

These pita pizzas are best enjoyed fresh. Leftovers can be stored without lettuce for 1-2 days, and Tzatziki sauce for 3-4 days.