The inspiration from this pizza is a silly mistake of mine as I was cleaning out my herb garden and noticed how much basil (which actually ended up being mint) I thought I had. I was hooked on making pesto and making a pita pizza with it. Of course, pesto with mint is not not a thing (or at least a tasty one). Thanks to my friend Girl & Tonic for correcting my mistake.
Regardless of how the inspiration for this tasty dinner came about, it was a family hit. I replace the pesto with marinara for my boys because they are not huge pesto fans.I thought we might have leftovers but all 5 pizzas where demolished by the four of us.
I have added air fryer instructions, which I find to be quicker and right now I am obsessed with the extra crisp that the air fryer leaves everything with. If you haven’t tried pizza in the air fryer, you are missing out!
- 5-6 pitas (without pocket), naan, or mini flatbread – (Recommend: Stonefire Authentic Flatbreads)
- Pesto (store bought or homemade) – we use Kirkland brand from Costco
- Fresh spinach
- 4-5 medium size Roma tomatoes
- Black olives
- Shredded Swiss cheese (mozzarella works too)
- Oregano (sprinkle on top)
- Preheat Oven to 350 degrees
- Lay pita bread on pizza pan (sheet pan would work but a pizza pan makes it crispier)
2. Spread a thin (or thick if you love pesto) on the flattest side of the pita bread
3. Trim the spinach stem (optional – it is just my preference) and layer it on top – I used my fingers to break the spinach into even smaller pieces
4. Slice Roma tomatoes and lay flat on top of spinach.
5. Add black olives and feta on top of tomotoes.
6. Add shredded Swiss cheese on top and sprinkle with oregano
7. Cook in preheated oven for 10-12 minutes and ENJOY!
8. AIR FRYER OPTION – if you would like to cook these in the air fryer for some extra crisp, cook for 5-7 minutes at 400 degrees (I find air fryers differ in time and temperature and food needs less time after it has been used several cycles)