Chicken Marinara Pita Pizzas

These personal pizzas are easy to make — and eat!
Contributor

Perdue Chicken

These personal pizzas are easy to make — and eat!

Ingredients

  • 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.

 

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.