Vegetarian · Greek · 25 min
Greek Pita Pizza with Chickpea Spread, Bell Peppers, Tomatoes & Olives
- 25 min
- 2–6 servings
- 692 kcal / serving
A simple Greek-inspired pita pizza with a creamy chickpea spread, olives, tomatoes, peppers, and mozzarella. It comes together quickly for a weeknight, with a crisp crust and bright, tangy flavors.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 (15 oz) cangarbanzo beans (chickpeas)
- 1 clovegarlic
- ½ pintgrape tomatoes
- ⅛ cupKalamata olives, pitted
- ½lemon
- ¼ (8 oz) blockmozzarella cheese
- ½ mediumred onion
- 2whole grain pitas
- 1yellow bell pepper
- yellow bell peppers
- lemons
- red onions
From the pantry: basil, dried, black pepper, extra virgin olive oil, oregano, dried, salt, tahini
Cookware
baking sheet pan · can opener · chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · grater · measuring cups · measuring spoons · mixing bowls · nonstick skillet · oven mitts · potato masher · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chickpeas
More dinner ideas: easy dinners · dinners for two
Shopping list by aisle
Produce
- 1 clovegarlic
- ½ pintgrape tomatoes
- ½lemon
- ½ mediumred onion
- 1yellow bell pepper
- yellow bell peppers
- lemons
- red onions
Dairy, eggs & chilled
- ¼ (8 oz) blockmozzarella cheese
Bakery & bread
- 2whole grain pitas
Pantry & dry goods
- 1 (15 oz) cangarbanzo beans (chickpeas)
Sauces, oils & condiments
- ⅛ cupKalamata olives, pitted
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| garbanzo beans (chickpeas) | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| garlic | 1 clove | 2 cloves | 3 cloves |
| grape tomatoes | ½ pint | 1 pint | 1 ½ pints |
| Kalamata olives, pitted | ⅛ cup | ¼ cup | ⅓ cup |
| lemon | ½ | 1 | 1 ½ |
| mozzarella cheese | ¼ (8 oz) block | ½ (8 oz) block | ¾ (8 oz) block |
| red onion | ½ medium | 1 medium | 1 ½ medium |
| whole grain pitas | 2 | 4 | 6 |
| yellow bell pepper | 1 | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Heat the oven to 425°F and line a baking sheet or use a clean one.
- Wash and dry the produce, then cut the bell pepper into small dice and halve the grape tomatoes; place them in a medium bowl.
- Peel and finely dice the red onion and mince the garlic; add both to the bowl with the peppers and tomatoes.
- In a skillet over medium heat, warm a little oil, then add the veggies with dried basil and salt; cook, stirring occasionally, until they start to soften (about 4–5 minutes). Remove from heat.
- Rinse and drain the chickpeas, then place them in a separate bowl. Add lemon juice, tahini, a drizzle of oil, and spices; mash with a fork or potato masher until semi-smooth.
- Coarsely grate the mozzarella and halve the olives.
- Arrange the pitas on the baking sheet, spread with the chickpea mixture, then top with cheese, the veggie mix, and olives.
- Bake until everything is warmed through and the cheese has melted, 6–8 minutes. Slice into wedges and serve.
Two tips
- Prep ahead by making the chickpea spread and keeping it covered in the fridge for up to one day.
- Try serving with a side of cucumber slices or a simple arugula salad for freshness.
Nutrition per serving
- Calories
- 692 kcal
- Protein
- 26 g
- Carbs
- 79 g
- Fat
- 34 g
- Fiber
- 16 g
- Sodium
- 900 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.