Follow these simple steps to assemble and bake your perfect Veggie Pita Pizzas.

1. Preheat Your Oven: Begin by preheating your oven to 400°F (200°C). If you have a convection setting, you can use it and potentially reduce the temperature slightly to 375°F (190°C) for faster, crispier results. Position an oven rack in the middle or upper-middle position. Proper preheating is crucial for ensuring the pita crisps up nicely and the cheese melts evenly without the bottom becoming soggy.
2. Prepare Your Baking Surface: Line a large baking sheet with parchment paper or a silicone baking mat. This prevents the pizzas from sticking and makes cleanup incredibly easy. If you don’t have parchment paper, you can lightly grease the baking sheet, but parchment is preferred for the best texture. Place the pita breads onto the prepared baking sheet in a single layer, ensuring they don’t overlap.
3. (Optional) Pre-Bake the Pitas: For an extra crispy crust, you can pre-bake the plain pita breads in the preheated oven for 2-3 minutes. Just watch them carefully to ensure they don’t puff up too much or burn. This step helps to dry out the surface slightly, creating a better barrier against the sauce and preventing sogginess. Remove them from the oven after this brief pre-bake.
4. Prepare the Vegetables: While the oven preheats (or while the pitas are pre-baking), ensure all your vegetables are washed, dried, and prepped as described in the ingredients list (sliced onions, chopped peppers, sliced mushrooms, halved tomatoes, chopped spinach). Having everything ready (mise en place) makes the assembly process smooth and quick. Thinly slicing or chopping the vegetables ensures they cook through in the short baking time.
5. Assemble the Pizzas – Sauce: Spread the pizza sauce evenly over the surface of each pita bread, leaving a small border (about 1/4 to 1/2 inch) around the edge to act as a crust. Use the back of a spoon to spread it thinly but evenly. Be mindful not to use too much sauce, as this is a common cause of soggy pita pizzas. A thin layer is all you need for flavour.
6. Assemble the Pizzas – Cheese: Sprinkle the shredded mozzarella cheese evenly over the sauce on each pita. You can adjust the amount based on how cheesy you like your pizzas, but again, don’t overload it excessively, as this can make the pizza heavy and prevent the crust from crisping optimally. If using optional spinach, you can place it down before the cheese or mix it in with the other veggies on top. Placing it under the cheese helps it wilt nicely.
7. Assemble the Pizzas – Toppings: Now for the fun part! Arrange your prepared vegetables (red onion, bell pepper, mushrooms, olives, cherry tomatoes) over the cheese. Distribute them evenly so that each bite gets a good mix of flavours and textures. Try not to pile the toppings too high in the center, spreading them out towards the edges ensures more even cooking.
8. Add Seasonings: If using, sprinkle the dried oregano and/or red pepper flakes evenly over the toppings. This adds an extra layer of flavour that really elevates the pizza taste.
9. Bake the Pizzas: Carefully place the baking sheet with the assembled pita pizzas into the preheated oven. Bake for 8 to 12 minutes, or until the pita edges are golden brown and crispy, the cheese is completely melted, bubbly, and slightly golden in spots, and the vegetables are tender-crisp. Keep a close eye on them during the last few minutes, as oven temperatures can vary, and the thin pitas can go from perfect to burnt quite quickly.
10. Rest and Serve: Once baked to perfection, carefully remove the baking sheet from the oven using oven mitts. Let the pita pizzas rest on the baking sheet for a minute or two before slicing and serving. This brief rest allows the cheese to set slightly, making them easier to handle and cut without the toppings sliding off. Cut into halves or quarters using a pizza cutter or a sharp knife, and serve immediately while hot and bubbly.