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Mediterranean Shawarma Pizza with Pita Bread
This shawarma pizza is originally from my March Sunday Meal Plan on Substack, where I share bi-weekly meal plans, complete with dinner recipes, prep tips, and grocery lists to make meal prepping easy! And these pizzas were one recipe that everyone immediately went crazy over (umm…including me).
These pizzas are the best way to turn simple ingredients into something fun, flavorful, and a little different from our usual weeknight dinners! In the original meal plan, I used leftover chicken shawarma, but for this version, we’re keeping things super simple by tossing cooked, shredded chicken with shawarma seasoning. It still delivers that bold, savory flavor without the extra prep, making this recipe just as convenient as it is delicious!
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Why You’ll Love This Recipe
- Minimal Prep – I use pre-cooked chicken, which means all I have to do is gather ingredients and slice the veggies before assembling the pizzas. The whole process only takes a few minutes!
- Quick Bake Time – The only “cooking” required is to melt the cheese and caramelize the veggies, and the oven does all the work in 12 minutes or less.
- Super Versatile – I set out any leftover proteins and veggies I have in the fridge so everyone can build their own pita pizza.
- Single-Serving – Each pita makes its own personal pizza, which is perfect for customizing toppings and portion sizes. My kids love getting to eat an entire pizza on their own!
RELATED: 10 Minute Pita Pizza
Ingredients
- Pita Rounds – Use regular or whole wheat pita rounds as the base of the pizzas.
- Olive Oil – Avocado oil also works for a browned, lightly crisp base.
- Cooked Chicken – I typically use leftover Instant Pot shredded chicken or store-bought rotisserie chicken to save time, but any cooked chicken will work.
- Shawarma Seasoning – I find this in the spice section of my local grocery store.
- Toppings – I include shredded mozzarella, halved cherry tomatoes, and sliced red onions for a sharp, savory taste and subtle crunch. Then, I finish with a sweet balsamic glaze, a sprinkle of flaky salt, and fresh basil for a touch of brightness that balances everything out!
How to Make Shawarma Pizza
This is the easiest pizza recipe you’ll ever make! Use a sharp knife to slice the veggies. Then, all you need is a large bowl for seasoning the chicken and a baking sheet. Here’s how to make Shawarma Pizza Pita Rounds:
- Prep the pita rounds – Drizzle olive oil over each pita round, spreading it out evenly to coat the surface. This helps brown the bread and creates a sort of seal, preventing it from becoming soggy.
- Season the chicken – Toss the chicken with the shawarma seasoning, coating it evenly. Skip this step if using pre-made shawarma chicken!
- Layer – Sprinkle the cheese, chicken, tomatoes, and sliced onions evenly over each pita round. Then, add a drizzle of balsamic glaze and a sprinkle of salt.
- Bake – Arrange the pitas on a baking sheet, and transfer them to the oven just until the cheese is melty and the onions begin to caramelize.
- Serve – Add a sprinkle of chopped basil, and enjoy warm!
Tips
- Warm the pita slightly first. Pop the pita in the oven for 2-3 minutes before adding the toppings for a crispier base that won’t get soggy.
- Don’t overload the toppings. It’s tempting to really pile on the ingredients, but adding too much can make the pita soft and cause it to become a little soggy. Keep the layers light for the best texture.
- Slice veggies thinly, especially the red onion. This helps the veggies cook quickly and promotes caramelization. If sliced into large chunks, the onions will stay super crisp.
- Add fresh toppings after baking. Fresh, delicate ingredients like basil (or even arugula) should go on at the end to keep them fresh and vibrant.
- Broil for extra crispiness. If you want a more golden, bubbly top, broil the pitas for the last 1-2 minutes. Just keep a close eye on your oven, and be careful not to let the pizzas burn!
RELATED: Spinach & Mushroom Naan Pizza Recipe
Variations
- Use pre-made shawarma chicken. Enhance the shawarma flavor by finding pre-made shawarma chicken or using leftover protein from chicken shawarma grain bowls.
- Swap the protein. Use cooked ground turkey or even leftover steak instead of chicken, adding more seasoning as needed.
- Make it vegetarian. Skip the chicken, and add chickpeas or tofu instead.
- Use a different cheese. Swap the mozzarella with feta cheese, goat cheese, or provolone. Or, use a combination of cheeses for even more salty, savory, gooey goodness.
- Add greens. Top your shawarma pizza with fresh arugula, spinach, or a cucumber salad just before serving.
- Spice it up. Add a pinch of red pepper flakes or a drizzle of hot honey if you love spice.
- Replace the balsamic. Use tzatziki sauce, garlic sauce, or a drizzle of garlic hummus for a different taste.
- Use a different base. Can’t find pita rounds? Use naan bread, flatbread, or even a tortilla instead.
- Add more veggies. Include olives, artichokes, roasted red peppers, or zucchini for even more color, nutrients, texture, and flavor.
How to Store
These shawarma pizzas are best served right away, while they’re still warm. I find they tend to become a little soggy the longer they sit. However, if needed, you can transfer leftovers to an airtight container in the refrigerator for up to 3-4 days.
To serve, reheat the pizzas in the oven or toaster oven at 350°F for 5-8 minutes or just until they’re warmed through and crisp. You can also use the air fryer, if preferred! I don’t recommend using the microwave, though, because it makes the pita soft.
Pizza-Inspired Recipes To Try
- Healthy Homemade Pizza
- Vegetarian Pizza with Hot Honey
- Cauliflower Crust Pizza with Mushrooms
- Vegan Red Pepper Hummus Pizza
- Spinach Pesto Goat Cheese Individual Pizzas
- Roasted Radish, Arugula, & Harvarti Pita Bread Pizzas
Mediterranean-Inspired Recipes You’ll Love
- Mediterranean Chicken Feta Bake
- 10-Minute Mediterranean Farro Salad
- Mediterranean Salad Bowls w/ Lebanese Meatballs
- Greek-Inspired Pita Bread Sandwiches
- Greek Chicken Bowl Recipe
- Greek Yogurt Chicken Salad Lettuce Wraps
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Chicken Shawarma Pizza
Equipment
Ingredients
- 4-6 pita rounds
- 2 Tablespoons olive oil
- 2 cups cooked chicken (chopped)
- 1-2 teaspoons shawarma seasoning (*see notes)
- 1 cup shredded mozzarella (or more!)
- 1 cup cherry tomatoes (halved)
- 1/4 red onion (thinly sliced, optional)
- 4 teaspoons balsamic glaze
- 1 teaspoon flaky salt
- Fresh basil to taste (chopped)
Instructions
- Preheat the oven to 400°F, and line a large baking sheet with parchment paper.
- Add the pita bread to the baking sheet and drizzle evenly with olive oil, spreading over each pita.
- Mix the chicken with the seasoning, then evenly layer the mozzarella, chicken, cherry tomatoes, and sliced onions over each one.
- Top with a drizzle of the balsamic glaze and a sprinkle of salt.
- Bake for 10-12 minutes (or until onions begin to caramelize, to taste).
- Chop the basil and immediately add over each pita. Enjoy!
Notes
- If you’re able to find shawarma chicken that’s been cooked, then that will always have more flavor. I like to use leftover chicken from my chicken shawarma grain bowls (this is a great recipe for homemade chicken shawarma)!
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