Pizza is easily one of the most loved foods world-wide, and with good reason. It simple, tasty and the combination of flavours and toppings are almost endless. The best way to make a crispy pizza on the road is to use a pita bread base. It doesn’t require any extra cooking, the gentle heat from the pan will create a crisp base whilst the toppings heat through using a lid to trap the heat from above.


4 – 8 Pita bread
2 sachets tomato paste

Pepperoni and Mushroom
1/4 red onion, peeled and finely sliced
1 small green capsicum, thinly sliced
8 medium sized mushrooms, sliced
200g sliced pepperoni
100gm grated mozzarella

2 roma tomatoes, sliced
100g mozzarella, sliced
Basil leaves, optional


  1. Heat a fry pan over medium heat with a drizzle of oil. Add onion, capsicum and mushroom for pepperoni pizza, cook for 2-3 minutes to soften. Remove from pan.
  2. Spread pita breads with tomato paste, season with salt and pepper. Sprinkle bases evenly with grated cheese.
  3. Arrange toppings evenly over the top of the pita’s, lay pepperoni on top of veggies.
  4. For Margherita, arrange sliced tomatoes on top of pita, arrange slices of mozzarella slices, season with salt and pepper.
  5. Heat pan over medium-low heat with a drizzle of oil, add pita and cover. Cook for 5-6 minutes or until base is crisp and cheese is melted.
  6. Continue to cook remaining pitas one at a time and serve immediately.

Serves 4

Margherita Pizza
Photo @ Kylie Day


  • Greek style pitas are thicker than Lebanese style pitas, both make great bases depending on your preference.
  • Tubes and sachets of tomato paste are great to use for these, light weight and minimal waste.
  • Watch the heat to ensure the base does not burn before toppings are heated through and cheese melts


  • Any combination of ingredients can be used depending on what you have available or love on pizza!

Subscribe to Our Newsletter

Thank you for subscribing!
This email is already subscribed.
There has been an error.