Caprese Pita with Whipped Feta (Printable View)
Whipped garlic feta atop warm pita with mozzarella, ripe tomatoes and basil, finished with balsamic.
# What You Need:
→ Whipped Garlic Feta
01 - 7 ounces feta cheese, crumbled
02 - 2 ounces cream cheese, softened
03 - 1 garlic clove, minced
04 - 2 tablespoons extra-virgin olive oil
05 - 1 tablespoon freshly squeezed lemon juice
06 - Freshly ground black pepper, to taste
→ Pita Pizza Assembly
07 - 4 round pita breads
08 - 2 tablespoons olive oil, for brushing
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 - Kosher salt, to taste
14 - Freshly ground black pepper, to taste
15 - Balsamic glaze, for drizzling (optional)
# How-To Steps:
01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - In a food processor, combine feta cheese, cream cheese, minced garlic, extra-virgin olive oil, lemon juice, and black pepper. Process until smooth and creamy, scraping down the bowl as needed.
03 - Place pita breads on the lined baking sheet and lightly brush each round with olive oil.
04 - Evenly spread 2 to 3 tablespoons of whipped garlic feta on each pita round.
05 - Layer sliced mozzarella cheese and tomatoes over the feta. Add red onion slices if desired. Season with salt and black pepper.
06 - Transfer to the oven and bake for 8 to 10 minutes, or until cheese is melted and the pita edges are golden.
07 - Remove from oven and let cool slightly. Top with fresh basil leaves and drizzle with balsamic glaze if desired. Slice and serve promptly.
# Expert Advice:
01 -
- This whipped garlic feta is so good, you'll want to eat it straight from the spoon—trust me, I nearly did.
- Layering fresh basil and juicy tomatoes over warm pita makes every bite feel like a trip to the Mediterranean coast.
02 -
- If the feta and cream cheese aren’t room temperature, blending them becomes a battle (with little lumps as the enemy).
- I learned to drizzle the balsamic glaze only after baking; otherwise it disappears into the cheese rather than shining on top.
03 -
- Bringing all dairy to room temperature before blending guarantees the creamiest possible feta spread.
- A squeeze of extra lemon at the end wakes up all the flavors, especially if your tomatoes aren’t peak summer ripe.