Wednesday, July 17, 2013

Chicken Pita Pizza ( My Favorite Food)

Pita Bread Pizza
This pizza will forever ruin you on traditional pizza. Not only is this pizza more flavorful, and better for you, it's also easier to prepare. You cannot go wrong with this pizza. Plus, most of the ingredients you will likely have on hand, making it a nice quick-fix meal to put in your rotation. There are two variations of this pizza. Both are delicious, so make them both each time.

1 chicken breast
2-4 pieces of pocketless pita bread
1 Roma tomato
1/2 Cup spinach
1/4 Cup fresh basil
1 package mozzarella cheese
Parmesan cheese
Olive oil
Garlic salt
Italian seasoning

  1. Boil the chicken breast. Yes, one large chicken breast will be plenty, and yes, boiling does make a difference.
  2. Pre-heat the oven to 350.
  3. Once chicken is cooked through, remove it from the pot and place it directly into your mixer (Kitchen-Aid or similar) with a whisk attachment. Add 1 tsp. olive oil. Sprinkle in some garlic salt and Italian seasoning. Turn on high for about 30 seconds. If the Italian seasoning is not visible, add more and mix for a few seconds more until the seasoning is well dispersed.
  4. Place the desired number of pitas on a pizza tray or cookie sheet. One pita bread per person is very filling.
  5. At this point, there are two ways to prepare the base of the pizza. Both are delicious so make both.
    1. Version A: Spread a light layer of pesto on the pita bread
    2. Version B: Spread 1/2 T to 1 T olive oil around the surface of the pita bread, all the way to the edges. Add garlic salt.
  6. Add mozzarella cheese. Sprinkle oregano on top of the cheese. As the pizza cooks, the oregano will seep into the melted cheese, infusing it with flavor.
  7. Place the shredded chicken on top of the layer of cheese.
  8. Top with fresh, chopped spinach, fresh basil, and diced Roma tomato.
  9. Finish it off with a light layer of shredded Parmesan cheese.
  10. Bake for 5 to 10 minutes, until the cheese is melted and the spinach starts to change from a leafy state to it's more Popeye-ish spinach state.
  11. Let the pizza rest for a couple minutes and cut into quarters.
The pesto-based version is very flavorful, and even though they're prepared almost identical, the olive oil base version has a different, fresher flavor. Both are incredible, so make plenty of both to share.

This makes a great dinner, paired with a salad or pasta salad, or you can serve it in smaller pieces as an appetizer at a party.
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