Recipe: Fried Tomato Pita Pizza

August 25th, 2011 3:29 pm by Kelly

2011-08-23 - Triple Tomato Pizza - 0024


Now that my eight tomato plants are finally starting to bear fruit, I have more tomatoes than I know what to do with! Well, that’s not entirely true; I could always dehydrate some and save them for later, but…so much work! Hot, sweaty kitchen labor, not really my thing. No, I’d much rather eat them fresh and plump – and preferably on a pizza, ’cause it gives me yet another excuse to eat more pizza!

This concoction involves triple the tomatoes: sauce, fresh and fried, all heaped on a piece of pita bread to make one ginormous personal pizza. Sauteing is especially useful if some of your tomatoes are on the gnarly side, as are my Fourth of Julys this year (what’s up with that, guys?). For something different, omit the red sauce entirely and use the sauteed veggies as a sort of “sauce” instead. (I meant to do this, but second-guessed myself at the last minute. But it totally would have worked! The tomatoes were still that juicy after 20 minutes on the stove!) While you’re at it, cook up some extra tomatoes and pile them on a plate of pasta. A great way to use up those extra tomatoes, I tell you what! (Frugal vegans don’t waste food, yo!)

Either way, this mini-pie is such a hot, delicious mess that you’ll need a full arsenal of cutlery to consume/consummate it! Even after carving it in two, it was a hands-off affair. Steamy hot veggie action, that’s what I’m talkin’ ’bout.

Fried Tomato Pita Pizza


1 piece of pita bread, freshly baked or frozen
2 tablespoons of olive oil
2 cups of diced fresh tomatoes, any kind (I used Juliet and Fourth of July)
+/- 1 tablespoon of garlic
+/- 2 tablespoons of basil
Red sauce (optional)
A handful of small, cherry-sized tomatoes (i.e., Super Sweet 100)
A few tablespoons each of black and Kalamata olives
Vegan cheddar cheese to taste (I used Daiya)


1. Preheat your oven to 425 degrees.

2. In a large frying pan or skillet, heat the olive oil on medium-high. Once it’s hot, add the diced tomatoes, garlic and bail and cook, covered on medium, until the tomatoes are cooked to your liking – anywhere from 5 to 20 minutes, depending on how soft you like them. (Me? Mushy, with a hint of burnt flesh!) Stir every few minutes. Set aside.

3. Once the tomatoes are done cooking, it’s time to assemble your pizza! Place your (defrosted) pita bread onto a pizza stone (or lightly greased pan). To defrost a frozen piece of pita bread, just pop it in the microwave for 30 to 45 seconds. Spread some red sauce on the pizza, followed by the cooked tomatoes. Next, add the black olives, Kalamata olives and cherry tomatoes, followed by the vegan cheese.

4. Bake at 425 degrees F for ten to fifteen minutes, or until the cheese is melted.

5. Serve warm and with a fork, knife and napkin – you’ll need it!


2011-08-23 - Triple Tomato Pizza - 0039

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1 Response to Recipe: Fried Tomato Pita Pizza

  1. you are what you eat (and I am a pizza!) » V for Vegan:

    […] Triple Tomato Pizza […]

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