Pita bread pizzas
Works in the UK and the US. This version uses US words and measures (stove, cups, °F); the UK version uses hob, grams and gas marks. · UK version of this page
Quick pizzas on pita bread: spreading, shredding cheese and using the oven safely.
- Serves 4
- About 25 min
- Oven
- Best for: Grades 2–5 (ages 7–11)
- Vegetarian
Ingredients
- 4 whole wheat pita breads – contains wheat or gluten
- 6 tbsp tomato purée (strained tomatoes)
- 100 g (about 1 cup) cheddar cheese, shredded – contains milk
- 1 red or yellow bell pepper
- 4 tbsp corn kernels (canned or frozen)
- 1 tsp dried Italian seasoning or oregano
Cup measures are approximate – weighing is more accurate. Need a different amount? Use the recipe scaler.
Equipment
- baking sheet
- grater
- chopping board
- small paring knife
- spoon
- oven mitts
- cooling rack
Safety first
- Wash your hands for 20 seconds.
- Ask about allergies: bread contains gluten and cheese contains milk.
- Keep oven mitts next to the oven.
Allergens: Wheat (and other grains with gluten), Milk. Some brands may also contain sesame. Always read every label and ask about allergies before anyone cooks or tastes.
Method
- An adult turns the oven on to 400 °F (200 °C).
- Cut the bell pepper in half with the bridge hold, take out the seeds, then slice it into thin strips with the claw grip. (Younger children: An adult cuts the bell pepper. You pull out the seeds.)
- Shred the cheese on the grater, keeping your knuckles away from the blades.
- Put the pitas on the baking sheet. Spread tomato purée on each one, then add bell pepper, corn, cheese and a sprinkle of herbs.
- An adult puts the tray in the oven. Bake for 8–10 minutes until the cheese has melted and is bubbling.
- An adult takes the sheet out with oven mitts. Leave the pizzas for 3 minutes – melted cheese is very hot.
What this recipe teaches
Using an oven safely, Knife skills: the claw grip, Grating safely, Assembling a dish. Steps marked “Adult” are done by an adult.
Try the interactive lesson
Step by step: a quick safety check, questions graded by Classfern, timers for each cooking step, then an honest look at how it went – a teacher or parent judges the cooking, and learners rate their own work. Photos of the finished dish stay at home.
Use the code your teacher gave you – never your name. Progress is kept on this device.