After a nice weekend in the sun, all I wanted to do was watch a movie and veg out Sunday night. So that is just what I did.
As my friend Brittany decided the film of choice, I started working on what we should have for dinner. I was in the mood for pizza, but didn’t want the guilty feeling I get after eating it. To avoid the remorse, I adapted the pizza into a pita: a pita pizza. Although it bares no comparison to a slice of original New York pizza, it did satisfy my pizza craving.
In this recipe you are able to control the toppings, making it a much healthier choice then a drenched-in-oil slice from the Levee (not that that oily slice isn’t delicious and okay to eat every now and then). I decided to add some oven-roasted chicken to my pizza for some added protein, but you could add any veggie, cheese, or meat you want. The best part about it is that the pita is just the right size, making it a perfect personal pizza made just for you.
Pita-Pita Pizza
Ingredients:
2 pita pockets
1 cup pre-cooked chicken, cut into bite-sized pieces (I used my go to, Perdue Short Cuts)
½ cup tomato-basil sauce (or marinara, or your favorite)
½ cup shredded mozzarella cheese
parmesan cheese
Directions:
1. Preheat oven to broil on high.
2. Cut each pita pocket in half. Spoon sauce over each pita half, then distribute chicken evenly over each half. Sprinkle generous amount of mozzarella cheese atop chicken.
3. Cook in broiler for 2 to 3 minutes until cheese in melted and beginning to bubble.
4. Sprinkle parmesan cheese over each.
5. ENJOY!!!
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