Whole Wheat Chicken, Pesto, & Feta "Pitza"
Recipe by Kendra Kirkland
"Traditional-style pizza isn't the only-style pizza" - Kendra Kirkland
👉 More about pita bread 👈
Ingredients
- Whole wheat pita bread
- Fresh pesto sauce
- Cooked chicken (cut into cubes)
- Diced red onion
- Diced tomato
- Diced mushrooms
- Halved kalamata olives (about 1/2 a 9.5 oz jar)
- Feta cheese (to taste)
- Four-cheese blend (parmesean, asiago, fontina, & provolone)
- Minced garlic
- Crushed red pepper flakes (optional before serving)
Directions
- Preheat oven to 350˚ fahrenheit
- Spread desired amount of pesto onto pita. Be sure to spread the pesto to the edges. Nobody likes dry pita bread!
- Sprinkle pesto-covered pita bread with a generous amount of feta cheese.
- Toss some diced red onion onto your "pitza". Be sure to spead evenly to ensure the onion cooks thoroughly.
- Add your desired amount of the four-cheese blend. By desired amount, I mean a lot.
- Sprinkle on your diced tomato, mushrooms, and kalamata olives. Definitely be generous with the olives because those are the best part.
- Add your desired amount of chicken.
- Sprinkle minced garlic evenly throughout "pitza"
- Drizzle some additional pesto sauce artfully on top.
- Place "pitza" onto cookie sheet and bake in preheated oven until edges of the pita bread are golden brown.
- Plate, and enjoy!