Caprese Pita Whipped Feta (Printable)
Warm pita rounds layered with whipped garlic feta, melted mozzarella, tomatoes, basil and a balsamic drizzle.
# 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 Pizzas
07 - 4 round pita breads
08 - 2 tablespoons olive oil
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, to taste
14 - Freshly ground black pepper, to taste
15 - Balsamic glaze, for drizzling (optional)
# Steps:
01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - In a food processor, blend feta, cream cheese, garlic, olive oil, lemon juice, and black pepper until smooth and creamy. Scrape down the bowl as needed.
03 - Arrange pita breads on the lined baking sheet and brush each with olive oil.
04 - Evenly spread 2 to 3 tablespoons of whipped garlic feta over each pita bread.
05 - Layer sliced mozzarella and tomatoes over the feta, then add red onion slices if using. Season with salt and black pepper.
06 - Bake pizzas for 8 to 10 minutes, or until the cheese has melted and the pita edges are golden.
07 - Let cool briefly, then top with fresh basil leaves and drizzle with balsamic glaze if desired.
08 - Slice into portions and serve immediately.
# Expert Advice:
01 -
- This is the kind of pizza you throw together with a glass of wine while catching up with a friend and feel fancy for zero effort.
- The whipped garlic feta adds a surprising, tangy layer that’ll have everyone scraping up the last bits with their crust.
02 -
- The first time I piled too many tomatoes on, the middle turned soggy—resist the urge for more, less is truly more here.
- Letting the whipped feta sit for 10 minutes helps the flavors meld and makes it even silkier to spread.
03 -
- Blending the whipped feta a touch longer than you think transforms it from grainy to luscious.
- Double the feta spread and save it for snacking with veggies or more bread the next day—it never lasts long.