Chicken Broccoli Pesto Pizza
Pita pockets can be used in so many recipes, and a quick dinner comes together in a snap if you keep them on hand especially for homemade pizza. Use leftover cooked chicken or buy a pre-cooked rotisserie chicken at the grocery store. Broccoli adds fresh crispness to this pizza, and is a terrific foil for pesto.
You can buy pesto in the pasta section of the supermarket, and if you don't use the entire jar of pesto in this dish, you can use it to top soup, or make savory waffles, or even spread it over some of that rotisserie chicken and roll everything into a wrap. The possibilities are wide open!
Serve this with an herb-laced salad for a light and fragrant meal that comes together in under half an hour.
Ingredients:
- 4 - 7 inch round pita pockets
- 1 cup pesto sauce - store bought or fresh
- 12 ounce grilled chicken, chopped or diced
- 1 small head of broccoli, about 2 cups, chopped
- 1/4 cup Tomato Flakes
- 8 Tablespoons Parmesan cheese, grated
- Pizza Seasoning
- Crushed Red Pepper Flakes - optional
Instructions:
- Preheat oven to 350°F.
- Place pita rounds on a baking tray and spread pesto sauce evenly over each pizza.
- Divide chicken, broccoli, Tomato Flakes and Parmesan cheese and layer on each pizza.
- Sprinkle with Pizza Seasoning and Crushed Red Pepper Flakes.
- Put pizzas on a cookie sheet or warmed pizza stone and bake in the oven for about 15 minutes until the cheese on top is melted.
- Let the pizza sit for a few minutes before cutting.
- Cut and serve.