 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 2 |
|
With whole wheat pita bread topped with chicken strips and fresh pineapple, a tropical twist makes this an exciting take on an old favorite: pizza! Made with reduced-fat Monterey Jack or Mozzarella cheeses, this recipe contains a small amount of lactose, but is a friendly option for those who are lactose intolerant. Ingredients:
1 (6 inch) whole wheat pita bread |
1/2 cup shredded reduced fat monterey jack or mozzarella cheese |
2 (1 ounce) slices cooked deli chicken, cut into strips |
1/2 cup diced fresh pineapple or canned pineapple tidbits in its own juice, drained |
3 teaspoons pizza or pasta sauce |
2 teaspoons finely chopped green onion |
chopped parsley, for garnish (optional) |
Directions:
1. Preheat oven to 375 degrees Fahrenheit.
2. Split pita into 2 rounds by placing pita flat on work surface and carefully cutting around the edge. Separate the 2 rounds and place, cut side up, on a work surface.
3. Spread each pita round with 1 1/2 teaspoons of pizza sauce. Top each pita with half of the cheese, chicken, pineapple, onion and parsley, if desired.
4. Bake for 8-10 minutes or until cheese is melted and edges are browned.
|
|