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Hearty Chicken Pesto Pizzas

Brimming with toppings, these loaded personal pizzas are best served with a knife and fork. They’ll be a hit! —Joanna Burke, Culpeper, Virginia
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 4 whole pita breads
  • 1 small onion, thinly sliced
  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic
  • 1/4 cup sour cream
  • 1/4 cup prepared pesto
  • 2 packages (6 ounces each) ready-to-use Southwestern chicken strips
  • 2 medium tomatoes, coarsely chopped
  • 1 cup shredded part-skim mozzarella cheese

Directions

  • Place pita breads on an ungreased baking sheet. Bake at 400° for 5-7 minutes or until lightly browned.
  • Meanwhile, in a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer.
  • In a small bowl, combine sour cream and pesto. Top each pita with onion mixture; spread pesto mixture evenly over onion layer.
  • Top with the chicken, tomatoes and cheese. Bake for 7-9 minutes or until cheese is melted.
Nutrition Facts
1 each: 507 calories, 21g fat (8g saturated fat), 87mg cholesterol, 987mg sodium, 42g carbohydrate (5g sugars, 3g fiber), 36g protein.
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