Chicken and Sun-Dried Tomato Pita Pizzas -

Making your own pizza is kind of a drag.

If you make your own pizza dough, it takes a lot of technique and finesse—not to mention double the cooking time.

It’s hard to not just grab a frozen pizza and do it the easy way.

That’s why I like to do “pita” pizzas. No dough-making is necessary. The Pizzas turn out crispy and really hit the spot. Plus, they’re perfectly proportioned as little personal pan pizzas.

I’ve experimented a few times with pita pizzas using whole wheat pitas and different toppings. I really love a prosciutto-fig-and-arugula topping. This one is a close second, though.

The mixture of alfredo sauce, chicken and sun-dried tomatoes is God tier. It tastes so wonderful and is a fantastic flavor bomb.

Enjoy!

Chicken and Sun-Dried Tomato Pita Pizzas

Servings: 6
Time: 35 mins
Difficulty: Easy
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A cheesy, alfredo based personal pizza with chicken, spinach and sun-dried tomatoes.

Ingredients

1 cup heavy whipping cream

1/2 cup chicken broth

6 pita breads

2 cups cooked, chopped chicken

3 cloves garlic, minced

2/3 cup grated parmesan

1/4 tsp. black pepper

1 tsp. Italian seasoning

1 cup sun-dried tomatoes, sliced

1 1/2 cups spinach, torn into small pieces

4 large basil leaves, cut into ribbons

2 cups shredded mozzarella cheese

Directions

In a saucepan, bring cream to a simmer. Add garlic, chicken broth, Italian seasoning, pepper, and parmesan. Stir and cook until thickened, about 7-8 minutes.
Let alfredo sauce cool. Spoon a few spoonfuls on top of pita bread placed on a large baking sheet. Preheat oven to 350 degrees.
Top each pita with a little sprinkle of shredded mozzarella cheese. Add a spoonful of chicken, a few sprinkles of torn spinach, and a spoonful of sun-dried tomatoes.
Bake pizzas for 6-7 minutes or until cheese is melted.
Sprinkle fresh basil on top and serve.