Grilled Pita Pocket Pizzas

Let’s face it; kids play hard— but Bigger Kids play even harder. Especially those with a license to buy alcohol! Now that summer is finally here, it’s time to sweep off the deck, put together that ultimate playlist, and start working down your contacts because you’ve waited all year to be a neighborhood noise complaint you can feel good about. encourages you to cannonball right out of your comfort zone and make the biggest splash you can! To that end, we want to give you food and drink recipes that are going to help send your next pool party to Planet X. So fire up that grill, crank up the volume, and start taking risks, because this summer’s just heating up!

Ever want to take a big bite out of the Bigger Kids pizza floatie? Now you don’t have to!

Grilled Pita Pocket Pizzas

These delicious little pocket pizzas are quick and easy to make, and really fun to eat— perfect for a one-handed snack while soaking up some vitamin D!


- 1 package of pita bread rounds
- 1 small jar of pizza sauce
- 2 cups shredded mozzarella cheese
- 1 package of pepperoni slices
- 1 green bell pepper, cored and diced
- 1/4 cup olive oil, plus more for oiling the grill grate
- 1 tsp kosher salt
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp granulated garlic



    - A gas or charcoal grill
    - 12 large wooden spring clothespins, soaked in water for 30 minutes
    - A paper towel
    - A basting brush



    Preheat a gas or charcoal grill to 450° according to the manufacturer’s instructions. Wad up the paper towel, then dip it in some oil. Use tongs to apply a thin coating of oil to the grill grate to create a nonstick surface.

    Arrange the pita rounds evenly over the grill grate to warm through for 30 seconds-1 minute per side— this will soften the breads and keep them from cracking when you handle them. While the rounds are heating, combine the olive oil, salt, thyme, basil, oregano, and granulated garlic in a small bowl. Remove the rounds from the grill. For each pita round, use a knife to open a 2-3 inch slit into one side, then carefully spoon in a small amount of pizza sauce to cover the inside. Carefully stuff with the cheese, pepperoni slices, and bell pepper. Use wooden clothespins to pinch together and seal the opening. Use the basting brush to paint both sides with the oil/herb mixture.

    Carefully arrange the pocket pizzas over the grill grate, taking care not to loosen the clothespins. Grill for 3-4 minutes per side, or until the cheese has melted and the pocket pizza has heated through. If necessary, move them over to a cool zone to avoid burning. Remove the clothespins and enjoy!

    *Note: These pocket pizzas are a great way to play with your food, and encourages you to come up with your own ingredient combinations. For fun ideas, consider stuffing them with prosciutto, fresh fig slices, and goat cheese with a balsamic vinaigrette pita bread coating, or try arugula, goat cheese and roasted garlic— the possibilities are as endless as your summer!