Lighter Chicken Pita Pizza for National Pizza Month

Celebrate National Pizza Month this October with a simple, lighter alternative to traditional pizza—perfect for busy weeknights or a healthier game-day option.

Ingredients

• ½ whole wheat pita, sliced in half and lightly toasted

• 2 tablespoons tomato sauce

• 2 tablespoons chopped green bell pepper

• 2 tablespoons chopped onion

• 3 mushrooms, cleaned and sliced

• 2 ounces part-skim mozzarella cheese, sliced or shredded

• 2 ounces grilled chicken breast, cooked and cut into bite-size pieces

• ½ teaspoon grated Parmesan cheese

Directions

1. Cook the chicken.
   Grill, bake, or sauté a small chicken breast seasoned to taste until fully cooked. Slice into bite-size pieces and set aside.

2. Prepare the pita.
   Slice the whole wheat pita in half and lightly toast it in a toaster or under the oven broiler until just crisp.

3. Assemble the pizza.
   Place the toasted pita halves on a cookie sheet. Spread the tomato sauce evenly over each half.

4. Add toppings.
   Sprinkle mozzarella cheese over the sauce, then evenly layer the green bell pepper, onion, mushrooms, and cooked chicken.

5. Bake.
   Lightly sprinkle Parmesan cheese on top. Bake in a preheated oven at 375°F for about 15 minutes, or until the cheese is melted and the toppings are heated through.

6. Serve and enjoy.
   Remove from the oven, let cool slightly, and enjoy a lighter take on pizza night.

Serving Tip

This recipe makes two pita pizza halves, ideal for a light meal or shared snack.