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Taco pizza with homemade pita bread

  • Author: sarahpflugradt
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 4 pizzas 1x


Easy weekday lunches can be healthy and delicious. Let everyone pick their own toppings for a meal that will get devoured. 



4 whole wheat pita rounds, store bought or recipe in notes

1 cup vegetarian refried beans

1 cup shredded cheddar cheese

Toppings: cherry tomato halves, shredded iceberg lettuce, sliced scallions, sliced avocado, sliced radishes, sour cream, hot sauce


Preheat oven to broil

Place 4 pita rounds on a baking sheet and spread 1/4 cup of refried beans on each one

Top with 1/4 cup cheddar cheese

Broil until cheese starts to bubble up

Remove from oven and top with any toppings that make you happy today


Homemade pita rounds (makes 12-14)

1.5 cups warm water (bathwater temp)

1 teaspoon granulated sugar

2 teaspoons active dry yeast (or instant yeast)

3 tablespoons extra virgin olive oil

1 teaspoon kosher salt

2 cups bread flour, AP works too

1.5 cups whole wheat flour

1. In a large mixing bowl, add water, sugar, and yeast. Stir and let it sit for 5 minutes. If using instant yeast, you can eliminate this step and mix everything together at once. 

2. Add olive oil, salt, and both flours. Stir together and knead gently in the bowl until the dough forms a smooth ball, adding more flour if you need to keep it from sticking on your hands. 

3. Cover the bowl with plastic wrap and let it rise for 2 hours. 

4. Preheat the oven to 500°F and divide the dough into 12-15 balls, depending on how big you want your pita rounds. Line a baking sheet with parchment paper

5. On a floured surface, roll out each round until it is 1/4″ thick and place on baking sheet

6. Bake in the oven until they start to puff up, are slightly brown on top, or both. 

7. Repeat until you have baked all the pita rounds. 

*Adapted from

*Nutrition info is without toppings