Tuscan Garlic Chicken Pita Pizzas (Printer-Friendly)
Chicken, sun-dried tomatoes, spinach, and cheese over creamy Alfredo sauce on warm pita for a quick Italian meal.
# What You’ll Need to Cook:
→ Pita Pizza Base
01 -
6 pieces pita bread or flatbread
→ Chicken and Vegetable Toppings
02 -
400 g cooked chicken, diced (rotisserie or grilled)
03 -
40 g sun-dried tomatoes, sliced
04 -
60 g baby spinach leaves
05 -
180 g mozzarella cheese, shredded
→ Creamy Garlic Alfredo Sauce
06 -
250 ml heavy cream
07 -
120 ml chicken broth
08 -
2 cloves garlic, minced
09 -
1 teaspoon Italian seasoning
10 -
50 g parmesan cheese, grated
# Steps to Prepare:
01 -
In a saucepan over medium heat, whisk together heavy cream, chicken broth, minced garlic, Italian seasoning, and grated parmesan cheese. Continue whisking until the sauce thickens, then remove from heat and set aside.
02 -
Lay the pita breads on a flat surface. Evenly spread a thin layer of the prepared Alfredo sauce over each pita, taking care not to oversauce to prevent sogginess.
03 -
Distribute diced cooked chicken, sun-dried tomatoes, and baby spinach leaves evenly on top of the sauced pitas. Sprinkle each with shredded mozzarella cheese.
04 -
For air fryer: Set temperature to 175°C and cook each pita pizza for 5–6 minutes. For oven: Preheat to 175°C and bake for 10–12 minutes or until the cheese is melted and bubbly.
05 -
Allow the pizzas to cool slightly before slicing. Serve warm with any reserved Alfredo sauce on the side for dipping.
# Extra Cooking Tips:
01 -
Avoid adding excess sauce to prevent the pita base from becoming soggy.
02 -
Customize each pizza with additional toppings if desired.