Thursday, May 5, 2011

Mediterranean Pita Pizzas

I know it's Cinco de Mayo, but I didn't feel like making a Mexican feast tonight. Instead, I made these little Mediterranean Pita Pizzas for the boys and I. They were super good and Micah and Nathan scarfed theirs down! This was a tester recipe and I'm glad it worked out - I will be making it again for sure. I saw a similar recipe for something like this and thought I would modify it using some of that roast chicken I have waiting in the fridge. The best part about this recipe is that it took less than 15 minutes to make dinner! LOVE IT!!

Mediterranean Pita Pizzas

Whole wheat pitas (3)
1/4 cup finely chopped onion
2 cloves garlic, minced
1 - 6 oz. can tomato sauce
1 tsp. fresh rosemary, chopped
1/3 - 1/2 cup FRESH mozzarella (ripped into pieces)
1/2 cup fresh spinach or other fresh greens
1/2 tomato, chopped
1/4 cup crumbled feta cheese
3-5 oz. cooked chicken
Fresh basil
Butter/Olive oil for sauteeing

1. Preheat oven to 400 degrees.

2. In a non-stick skillet, reheat the chicken while cooking the onion and garlic (in the butter and olive oil - about 1 tsp of each). Drain off any fat. Stir in rosemary and tomato sauce. Bring to a boil; reduce heat. Simmer, uncovered for 2 minutes.

3. Place pitas on baking sheet. Bake for 4 minutes or until lightly toasted.

4. Top toasted pita bread with meat mixture; sprinkle with mozzarella cheese. Bake for 3-5 minutes more or until cheese is melted. Remove from oven.

5. Sprinkle with fresh basil, spinach (greens), tomato and feta cheese. Serve immediately.


**You could absolutely use ground beef or ground turkey for this recipe!

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