Grilled Eggplant Pita Pizzas

pita pizzas
Leyla Shamayeva, MS, RD
Total Time: 25 min
Prep Time: 5 min
Cook Time: 20 min
Servings: 2 (1pita round each)

Nutrition Highlights (per serving)

221 calories
11g fat
25g carbs
8g protein
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Nutrition Facts
Servings: 2 (1pita round each)
Amount per serving  
Calories 221
% Daily Value*
Total Fat 11g 14%
Saturated Fat 3g 15%
Cholesterol 8mg 3%
Sodium 619mg 27%
Total Carbohydrate 25g 9%
Dietary Fiber 6g 21%
Total Sugars 7g  
Includes 0g Added Sugars 0%
Protein 8g  
Vitamin D 0mcg 0%
Calcium 137mg 11%
Iron 1mg 6%
Potassium 540mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

While this pita pizza recipe isn't your traditional pizza slice, it has some of the same components and makes for a suitable weight loss meal. It follows the do's and don'ts of ordering a healthy pizza, but you're making your own! Most importantly, it's topped with vegetables that add flavor and make each bite filling without adding too many calories. And although each bite is healthier, there's no lack of the classic mozzarella cheese we all love on our pizzas.


  • 1 tablespoon olive oil
  • 1 large garlic clove, finely minced
  • 1 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes
  • 1/4 small red onion, sliced into half rings
  • 1/4 small eggplant, sliced into rectangles
  • 1/2 small bell pepper, cut into strips
  • 1/4 teaspoon kosher salt
  • 1 medium whole wheat pita bread, separated into rounds
  • 4 tablespoons plain marinara sauce
  • 8 cherry tomatoes, cut into halves
  • 1/4 cup shredded part-skim mozzarella cheese


  1. Heat olive oil in a medium grill pan over medium heat. Add garlic, basil, and red pepper flakes, cooking until garlic is just slightly golden.

  2. Add the onion, eggplant, and pepper, making sure to coat all the pieces with the garlic oil mixture. Grill until you see grill marks, then flip over and let cook through.

  3. Preheat oven to 350F and arrange the pita rounds on a baking sheet.

  4. Spread half of the marinara sauce onto each half. Arrange the grilled eggplant, onions, and tomato halves onto the pita. Sprinkle each round with half of the cheese.

  5. Bake for 8 to 10 minutes, until cheese is completely melted. Remove from oven, let slightly cool, and enjoy.

Ingredient Variations and Substitutions

Use any color bell pepper you have handy. You can also use a plain chopped medium tomato instead of cherry tomatoes.

Most of the vegetables are cooked ahead of time to save cooking time in the oven. For an even quicker pita pizza, use leftover roasted vegetables. They may not be eggplant, onions, and bell peppers, but they'll likely still taste great and provide similar benefits. 

Cooking and Serving Tips

Keep the eggplant skin intact. If you peel it you'll lose some of the potent antioxidants and fiber found in the dark purple peel.

Use a regular pan if you don't have a grill pan.

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