Best 11 Cheese Pita Recipes

PITA PIZZAS WITH HUMMUS, SPINACH, OLIVES, TOMATOES & CHEESE

Steps:

• Pitas -- Brush with a little olive oil, salt and pepper on each pita. Lightly toast in a 400 degree oven until slightly brown.
• Top -- Top with hummus, then your favorite toppings. I like olives, baby spinach, tomatoes, feta, a little black pepper and some Italian seasoning. But NOTE -- you can add any of your favorite toppings.
• If you add onions, mushrooms, peppers, zucchini, artichokes, etc., I pan saute lightly first so they are pre-cooked before adding to the pizza. The pizzas are only cooked a few minutes so just have everything ready.
• Bake -- Another 5 minutes in the oven, just to heat everything up and soften the cheese.
• Finish -- Mix the balsamic vinegar and olive oil and just simply drizzle over the top after it comes out of the oven. Perfect finishing touch. Just cut in Pizza slices and serve. I like to use my pizza cutter and 6 slices per pita.
• ENJOY a very simple inexpensive quick appetizer.

HAM AND CHEESE PITA PIZZA

Steps:

• Preheat the oven to 425 degrees F.
• Line a large baking sheet with parchment paper for quick clean up.
• Place the pita breads onto the baking sheet.
• Spread the tomato sauce evenly over the pitas.
• Top evenly with ham and the two cheeses.
• Season the pizza with salt, pepper and the oregano, if using.
• Drizzle with a little olive oil.
• Bake until the cheese is golden and bubbly, about 10 to 15 minutes.
• Cut into quarters and serve.

GRILLED CHORIZO, GOAT CHEESE, AND WATERCRESS PITA PIZZAS

Steps:

• Prepare barbecue (medium heat). Sauté chorizo in large skillet over medium-high heat until cooked through, breaking up with spoon, about 8 minutes. Transfer chorizo to sieve set over bowl and drain. Mix 2 1/2 cups watercress and goat cheese in medium bowl.
• Lightly brush 1 side of each pita bread with oil. Grill, oiled side down, until bottom is just crisp, about 2 minutes. Transfer to work surface, grilled side up. Cover each pita bread with cheese mixture, chorizo, and several sweet pepper rings, dividing equally.
• Return pita pizzas to barbecue. Grill, covered, until goat cheese softens, about 2 minutes. Transfer pita pizzas to serving platter. Top each with more watercress and serve.

AVOCADO GOAT CHEESE DIP WITH WHOLE-WHEAT PITA CHIPS

Steps:

• Preheat oven to 350 degrees F.
• Spread pita triangles on a sheet tray. Bake in the oven until crisp and slightly toasted. Chips will need to be rotated twice while baking.
• In a bowl combine avocados, garlic, cumin and salt. Use an electric hand mixer to mix ingredients together. Add lime juice, cream cheese and goat cheese pulsing until smooth and blended well. Add a bit more salt, if necessary.

GOAT CHEESE PITA PIZZA

Steps:

• Preheat oven to 450°F.
• Place pita on baking sheet, spread sauce to within 1/2 inch from edge.
• Crumble cheese on top.
• Sprinkle thyme, onion, olives and peppers and season.
• Bake until cheese melts, about 10 minutes.
• When out of oven sprinkle with lemon zest and parsley.
• Serves 2 as an appetizer, or 1 as an entree.
• NOTE: Veggies should be blanched to ensure tenderness.

HERBED PITA TOAST WITH FETA CHEESE

Steps:

• Heat oven to 350 degrees. Place pita rounds on a baking sheet, and brush with olive oil. Sprinkle with oregano, salt, and pepper.
• Bake until crispy and lightly golden, about 10 minutes. Remove from oven, and break pitas in half. Slice feta cheese, drizzle with olive oil, and serve with herbed pita halves.

CHEESE AND GARLIC PITA WEDGES

Steps:

• 1. Split pita bread in half,cut each half into 4 wedges.
• 2. Mix butter, garlic and basil, brush over cut side of bread wedges, then sprinkle with Parmesan cheese.
• 3. Place in single layer on oven trays. Bake in moderate oven (350) for 10 minutes or til crisp. Makes 32 wedges.

ISRAELI YOGURT "CHEESE" WITH PITA AND OLIVES

Steps:

• Set strainer over large bowl. Line strainer with 4 layers of cheesecloth, allowing 4 inches to extend over sides of strainer (do not let strainer touch bottom of bowl). Spoon yogurt into strainer. Gather cheesecloth together; fold over yogurt. Refrigerate at least 8 hours or overnight (liquid will drain out and yogurt will thicken).
• Combine sesame seeds, salt, summer savory, cayenne and cumin in small bowl. Open cheesecloth at top. Using rubber spatula, transfer drained yogurt to bowl. Drizzle olive oil over. Sprinkle with sesame seed mixture. Place bowl in center of platter; surround with pita bread triangles and olives.
• Broil tomatoes until skins begin to split and blacken in spots, turning occasionally, about 4 minutes. Cool. Peel tomatoes. Cut into wedges. Arrange peppers, tomatoes and eggs on platter. Sprinkle with tuna and capers. Mix oil and lemon juice in small bowl. Season to taste with salt and pepper. Drizzle dressing over salad.

PITA CHIPS WITH SUN-DRIED TOMATO AND GOAT CHEESE SPREAD

Steps:

• Grill the pita over a moderate flame on the grill for 1 minute on each side or until you begin to see grill marks on the pita.
• Remove from the grill and cut into 6 pieces and sprinkle with the kosher salt.
• Combine the goat and cream cheese together in a bowl.
• Form into a round shape and place in the center of a large plate, and press the cheese mixture down slightly.
• Combine the sun-dried tomatoes, olives, basil olive oil and vinegar.
• Pour the tomato mixture over the cheese.
• Arrange the pita chips along side the cheese mixture and serve immediately.

BREAKFAST TOMATO/CHEESE PITA

Steps:

• Sprinkle the chopped tomatoes on the pita bread.
• Add salt & Pepper & hot chili sauce.
• Tear the cheese slices in pieces and put over the tomatoes.
• Broil until the cheese starts to melt.
• Enjoy.

GRILLED CHEESE AND ONION PITA

Steps:

• Preheat a frying pan on medium to medium high heat. Thinly slice onion (I used about 3 slices for my sandwich) and thickly slice cheese (I used about 5 slices but use your discretion). Place one layer of cheese slices side by side in the pita and then layer onion slices evenly over the top of the cheese. Butter the outside of your pita bread and place in heated frying pan. Cook for approx 3-5 minutes on each side or until golden brown and cheese inside is melted. This is a delicious version of a classic grilled cheese and would be even more perfect with a bowl of tomato soup. That's what I call soul food!