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Chicken Marinara Pita Pizzas

Chicken Marinara Pita Pizzas

Ingredients

  • 4 six inch pita pocket breads
  • 1/2 Cup favorite prepared pizza sauce or spaghetti sauce
  • Perdue short cuts carved chicken breast, grilled
  • 1 Cup low fat mozzarella cheese, shredded
  • Parmigiano-Reggiano, for serving, optional
  • Crushed red pepper, for serving, optional
  • Dried oregano, for serving, optional

Directions

Heat the oven on the broil setting. Arrange the pita breads on a cookie sheet. Place the cookie sheet under the broiler until the pitas are toasted on one side, about 1-2 minutes. Flip the pitas and broil on the other side, another 1-2 minutes. Remove the pitas from the oven.

Spread each toasted pita with 2 tablespoons of pizza sauce. Top with chicken and sprinkle with mozzarella cheese.

Place the pita pizzas back under the broiler. Broil for 2 minutes or until hot and the cheese is golden and bubbly. Remove them from the oven and cut into wedges.

Serve warm with Parmigiano-Reggiano, crushed red pepper flakes, and dried oregano, if desired.


Recipe Summary

  • olive oil, divided
  • 6 small frozen chicken tenders, thawed and sliced
  • 1 pinch garlic salt, or to taste
  • ¼ cup garlic hummus
  • 4 pita bread rounds
  • 4 teaspoons basil pesto
  • ½ cup prepared Alfredo sauce
  • 1 cup fresh spinach leaves, chopped
  • 1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
  • ¾ cup crumbled feta cheese
  • ¾ cup shredded mozzarella cheese
  • ½ cup shredded Parmesan cheese
  • ½ cup sliced fresh mushrooms

Preheat oven to 350 degrees F (175 degrees C).

Heat 1 tablespoon olive oil in a skillet over medium heat. Season chicken with garlic salt cook and stir in hot oil until no longer pink in the middle, about 5 minutes. Set aside to cool.

Spread 1 tablespoon hummus over one side of each of the pita rounds nearly to the edges. Top with layers of pesto and alfredo sauce. Sprinkle a layer of chopped spinach over the alfredo sauce top with even portions of chicken, artichoke hearts, feta cheese, mozzarella cheese, Parmesan cheese, and mushrooms. Drizzle remaining olive oil over the pizzas.

Bake in preheated oven until cheese is melted and crust on pitas is slightly brown, about 15 minutes.


Recipe Summary

  • olive oil, divided
  • 6 small frozen chicken tenders, thawed and sliced
  • 1 pinch garlic salt, or to taste
  • ¼ cup garlic hummus
  • 4 pita bread rounds
  • 4 teaspoons basil pesto
  • ½ cup prepared Alfredo sauce
  • 1 cup fresh spinach leaves, chopped
  • 1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
  • ¾ cup crumbled feta cheese
  • ¾ cup shredded mozzarella cheese
  • ½ cup shredded Parmesan cheese
  • ½ cup sliced fresh mushrooms

Preheat oven to 350 degrees F (175 degrees C).

Heat 1 tablespoon olive oil in a skillet over medium heat. Season chicken with garlic salt cook and stir in hot oil until no longer pink in the middle, about 5 minutes. Set aside to cool.

Spread 1 tablespoon hummus over one side of each of the pita rounds nearly to the edges. Top with layers of pesto and alfredo sauce. Sprinkle a layer of chopped spinach over the alfredo sauce top with even portions of chicken, artichoke hearts, feta cheese, mozzarella cheese, Parmesan cheese, and mushrooms. Drizzle remaining olive oil over the pizzas.

Bake in preheated oven until cheese is melted and crust on pitas is slightly brown, about 15 minutes.


Recipe Summary

  • olive oil, divided
  • 6 small frozen chicken tenders, thawed and sliced
  • 1 pinch garlic salt, or to taste
  • ¼ cup garlic hummus
  • 4 pita bread rounds
  • 4 teaspoons basil pesto
  • ½ cup prepared Alfredo sauce
  • 1 cup fresh spinach leaves, chopped
  • 1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
  • ¾ cup crumbled feta cheese
  • ¾ cup shredded mozzarella cheese
  • ½ cup shredded Parmesan cheese
  • ½ cup sliced fresh mushrooms

Preheat oven to 350 degrees F (175 degrees C).

Heat 1 tablespoon olive oil in a skillet over medium heat. Season chicken with garlic salt cook and stir in hot oil until no longer pink in the middle, about 5 minutes. Set aside to cool.

Spread 1 tablespoon hummus over one side of each of the pita rounds nearly to the edges. Top with layers of pesto and alfredo sauce. Sprinkle a layer of chopped spinach over the alfredo sauce top with even portions of chicken, artichoke hearts, feta cheese, mozzarella cheese, Parmesan cheese, and mushrooms. Drizzle remaining olive oil over the pizzas.

Bake in preheated oven until cheese is melted and crust on pitas is slightly brown, about 15 minutes.


Recipe Summary

  • olive oil, divided
  • 6 small frozen chicken tenders, thawed and sliced
  • 1 pinch garlic salt, or to taste
  • ¼ cup garlic hummus
  • 4 pita bread rounds
  • 4 teaspoons basil pesto
  • ½ cup prepared Alfredo sauce
  • 1 cup fresh spinach leaves, chopped
  • 1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
  • ¾ cup crumbled feta cheese
  • ¾ cup shredded mozzarella cheese
  • ½ cup shredded Parmesan cheese
  • ½ cup sliced fresh mushrooms

Preheat oven to 350 degrees F (175 degrees C).

Heat 1 tablespoon olive oil in a skillet over medium heat. Season chicken with garlic salt cook and stir in hot oil until no longer pink in the middle, about 5 minutes. Set aside to cool.

Spread 1 tablespoon hummus over one side of each of the pita rounds nearly to the edges. Top with layers of pesto and alfredo sauce. Sprinkle a layer of chopped spinach over the alfredo sauce top with even portions of chicken, artichoke hearts, feta cheese, mozzarella cheese, Parmesan cheese, and mushrooms. Drizzle remaining olive oil over the pizzas.

Bake in preheated oven until cheese is melted and crust on pitas is slightly brown, about 15 minutes.


Recipe Summary

  • olive oil, divided
  • 6 small frozen chicken tenders, thawed and sliced
  • 1 pinch garlic salt, or to taste
  • ¼ cup garlic hummus
  • 4 pita bread rounds
  • 4 teaspoons basil pesto
  • ½ cup prepared Alfredo sauce
  • 1 cup fresh spinach leaves, chopped
  • 1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
  • ¾ cup crumbled feta cheese
  • ¾ cup shredded mozzarella cheese
  • ½ cup shredded Parmesan cheese
  • ½ cup sliced fresh mushrooms

Preheat oven to 350 degrees F (175 degrees C).

Heat 1 tablespoon olive oil in a skillet over medium heat. Season chicken with garlic salt cook and stir in hot oil until no longer pink in the middle, about 5 minutes. Set aside to cool.

Spread 1 tablespoon hummus over one side of each of the pita rounds nearly to the edges. Top with layers of pesto and alfredo sauce. Sprinkle a layer of chopped spinach over the alfredo sauce top with even portions of chicken, artichoke hearts, feta cheese, mozzarella cheese, Parmesan cheese, and mushrooms. Drizzle remaining olive oil over the pizzas.

Bake in preheated oven until cheese is melted and crust on pitas is slightly brown, about 15 minutes.


Recipe Summary

  • olive oil, divided
  • 6 small frozen chicken tenders, thawed and sliced
  • 1 pinch garlic salt, or to taste
  • ¼ cup garlic hummus
  • 4 pita bread rounds
  • 4 teaspoons basil pesto
  • ½ cup prepared Alfredo sauce
  • 1 cup fresh spinach leaves, chopped
  • 1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
  • ¾ cup crumbled feta cheese
  • ¾ cup shredded mozzarella cheese
  • ½ cup shredded Parmesan cheese
  • ½ cup sliced fresh mushrooms

Preheat oven to 350 degrees F (175 degrees C).

Heat 1 tablespoon olive oil in a skillet over medium heat. Season chicken with garlic salt cook and stir in hot oil until no longer pink in the middle, about 5 minutes. Set aside to cool.

Spread 1 tablespoon hummus over one side of each of the pita rounds nearly to the edges. Top with layers of pesto and alfredo sauce. Sprinkle a layer of chopped spinach over the alfredo sauce top with even portions of chicken, artichoke hearts, feta cheese, mozzarella cheese, Parmesan cheese, and mushrooms. Drizzle remaining olive oil over the pizzas.

Bake in preheated oven until cheese is melted and crust on pitas is slightly brown, about 15 minutes.


Recipe Summary

  • olive oil, divided
  • 6 small frozen chicken tenders, thawed and sliced
  • 1 pinch garlic salt, or to taste
  • ¼ cup garlic hummus
  • 4 pita bread rounds
  • 4 teaspoons basil pesto
  • ½ cup prepared Alfredo sauce
  • 1 cup fresh spinach leaves, chopped
  • 1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
  • ¾ cup crumbled feta cheese
  • ¾ cup shredded mozzarella cheese
  • ½ cup shredded Parmesan cheese
  • ½ cup sliced fresh mushrooms

Preheat oven to 350 degrees F (175 degrees C).

Heat 1 tablespoon olive oil in a skillet over medium heat. Season chicken with garlic salt cook and stir in hot oil until no longer pink in the middle, about 5 minutes. Set aside to cool.

Spread 1 tablespoon hummus over one side of each of the pita rounds nearly to the edges. Top with layers of pesto and alfredo sauce. Sprinkle a layer of chopped spinach over the alfredo sauce top with even portions of chicken, artichoke hearts, feta cheese, mozzarella cheese, Parmesan cheese, and mushrooms. Drizzle remaining olive oil over the pizzas.

Bake in preheated oven until cheese is melted and crust on pitas is slightly brown, about 15 minutes.


Recipe Summary

  • olive oil, divided
  • 6 small frozen chicken tenders, thawed and sliced
  • 1 pinch garlic salt, or to taste
  • ¼ cup garlic hummus
  • 4 pita bread rounds
  • 4 teaspoons basil pesto
  • ½ cup prepared Alfredo sauce
  • 1 cup fresh spinach leaves, chopped
  • 1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
  • ¾ cup crumbled feta cheese
  • ¾ cup shredded mozzarella cheese
  • ½ cup shredded Parmesan cheese
  • ½ cup sliced fresh mushrooms

Preheat oven to 350 degrees F (175 degrees C).

Heat 1 tablespoon olive oil in a skillet over medium heat. Season chicken with garlic salt cook and stir in hot oil until no longer pink in the middle, about 5 minutes. Set aside to cool.

Spread 1 tablespoon hummus over one side of each of the pita rounds nearly to the edges. Top with layers of pesto and alfredo sauce. Sprinkle a layer of chopped spinach over the alfredo sauce top with even portions of chicken, artichoke hearts, feta cheese, mozzarella cheese, Parmesan cheese, and mushrooms. Drizzle remaining olive oil over the pizzas.

Bake in preheated oven until cheese is melted and crust on pitas is slightly brown, about 15 minutes.


Recipe Summary

  • olive oil, divided
  • 6 small frozen chicken tenders, thawed and sliced
  • 1 pinch garlic salt, or to taste
  • ¼ cup garlic hummus
  • 4 pita bread rounds
  • 4 teaspoons basil pesto
  • ½ cup prepared Alfredo sauce
  • 1 cup fresh spinach leaves, chopped
  • 1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
  • ¾ cup crumbled feta cheese
  • ¾ cup shredded mozzarella cheese
  • ½ cup shredded Parmesan cheese
  • ½ cup sliced fresh mushrooms

Preheat oven to 350 degrees F (175 degrees C).

Heat 1 tablespoon olive oil in a skillet over medium heat. Season chicken with garlic salt cook and stir in hot oil until no longer pink in the middle, about 5 minutes. Set aside to cool.

Spread 1 tablespoon hummus over one side of each of the pita rounds nearly to the edges. Top with layers of pesto and alfredo sauce. Sprinkle a layer of chopped spinach over the alfredo sauce top with even portions of chicken, artichoke hearts, feta cheese, mozzarella cheese, Parmesan cheese, and mushrooms. Drizzle remaining olive oil over the pizzas.

Bake in preheated oven until cheese is melted and crust on pitas is slightly brown, about 15 minutes.


Recipe Summary

  • olive oil, divided
  • 6 small frozen chicken tenders, thawed and sliced
  • 1 pinch garlic salt, or to taste
  • ¼ cup garlic hummus
  • 4 pita bread rounds
  • 4 teaspoons basil pesto
  • ½ cup prepared Alfredo sauce
  • 1 cup fresh spinach leaves, chopped
  • 1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
  • ¾ cup crumbled feta cheese
  • ¾ cup shredded mozzarella cheese
  • ½ cup shredded Parmesan cheese
  • ½ cup sliced fresh mushrooms

Preheat oven to 350 degrees F (175 degrees C).

Heat 1 tablespoon olive oil in a skillet over medium heat. Season chicken with garlic salt cook and stir in hot oil until no longer pink in the middle, about 5 minutes. Set aside to cool.

Spread 1 tablespoon hummus over one side of each of the pita rounds nearly to the edges. Top with layers of pesto and alfredo sauce. Sprinkle a layer of chopped spinach over the alfredo sauce top with even portions of chicken, artichoke hearts, feta cheese, mozzarella cheese, Parmesan cheese, and mushrooms. Drizzle remaining olive oil over the pizzas.

Bake in preheated oven until cheese is melted and crust on pitas is slightly brown, about 15 minutes.


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