I have an addiction. It’s not drugs, gambling or chocolate. It’s Dr. Pepper. But, to be fair, that’s pretty much a standard addiction.
Truthfully though, I am addicted to sweet chili sauce. I love the stuff. I’ll put it on pretty much anything. And for good reason too: it’s delicious. It’s the perfect blend of sweet and spicy and takes regular food to the next level.
One of the best things about sweet chili sauce is its versatility. It’s especially useful when you only have a few ingredients on hand, but still want to make something delicious. This was the exact scenario I ran into a few weeks ago. It was the end of the week, and I was low on ingredients and meal ideas. So naturally I decided to pretend like I was on Chopped (even though I’m pretty sure I’d get chopped after the first round in real life). The result? These delicious sweet chili pita pizzas.
1 pita per person
1 lb. chicken breast, shredded
1 red bell pepper, diced
3 green onions, diced
1 can diced pineapple
Sweet chili sauce
- Boil the chicken until cooked through. Remove and place in a Kitchen Aid. Use the paddle on high speed to shred the chicken.
- Add enough sweet chili sauce so the chicken is evenly coated, but not swimming in sauce.
- Prepare each pizza by spreading a layer of sweet chili sauce on one side of the pita. Add mozzarella cheese, chicken, green onions, red bell pepper and pineapple. Top with a sprinkling of dried basil and oregano.
- Bake on a pizza pan or cookie sheet at 350 degrees for about 10 minutes, or until the cheese is melted and the edges of the pita start to firm up with a nice crisp.
This pizza is a fun combination of Hawaiian pizza and Asian flavors. It may seem like one pita pizza won’t be enough per person, especially if you have big eaters, but even with my big eyes I can never eat more than one. The pizzas are definitely filling. The pita crust keeps the pizza light, which only adds to the overall effect of this fun, light meal.
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