Wednesday, May 6, 2009
Every Friday night is pizza night at our house. Sometimes we order out, sometimes I make traditional pizzas, and other nights I'm just in the mood for something totally different. When I found this recipe I got excited. It was fun, different, easy, and looked delicious. Glen and I thoroughly enjoyed this sophisticated twist on pizza. The kids, however, were a little scared off by the non-traditional toppings so I ended up just letting them make their own pita bread pizzas however they wanted.
4 whole pita breads
1 small onion, thinly sliced
1 tsp. minced garlic
1 Tbs. olive oil
1/4 cup sour cream
1/4 cup prepared pesto
2 packages (6-oz each) ready-to use Southwestern chicken strips (I did my own)
2 medium tomatoes, coarsely chopped
1 cup shredded part-skim mozzarella cheese
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 and garlic in oil until tender. In a small bowl, combine sour cream and pesto. Top each pita with onion mixture;
spread pesto mixture evenly over the onion layer.
Top with chicken, tomatoes, and cheese. Bake for 7-9 minutes or until cheese is melted. Serves 4.