Caprese Pita Pizza Whipped Feta (Printable Version)

Whipped garlic feta on pita with mozzarella, tomatoes, basil and balsamic—ready in 30 minutes.

# 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 Pizza Assembly

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 and black pepper, to taste
14 - Balsamic glaze, for drizzling (optional)

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Combine crumbled feta, softened cream cheese, minced garlic, olive oil, lemon juice, and black pepper in a food processor. Blend until smooth and creamy, scraping the sides as necessary.
03 - Arrange pita breads on the lined baking sheet. Lightly brush each pita with olive oil.
04 - Evenly spread 2 to 3 tablespoons of whipped garlic feta over each pita.
05 - Top each pita with sliced mozzarella, tomato, and, if using, red onion. Season with salt and black pepper.
06 - Bake for 8 to 10 minutes, until the cheese has melted and the pita edges are golden.
07 - Remove from oven, allow to cool for a minute, then top with fresh basil and drizzle with balsamic glaze if desired. Slice and serve immediately.

# Expert Advice:

01 -
  • Your friends will think you spent hours on it, but you’ll know it only took half an hour from start to finish
  • The whipped feta is honestly addictive and doubles as a dip if you have any left over
02 -
  • I once skipped patting the mozzarella dry and ended up with a soggy center—don’t rush this step
  • The whipped feta keeps in the fridge for days and tastes even better the next day for snacking or sandwiches
03 -
  • If you like your feta a bit fluffier, add a spoonful of Greek yogurt before blending
  • Lining your sheet with parchment means zero stuck cheese and quick cleanup

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