Like many families, a lot of Friday dinners included pizza when I was growing up.
Sometimes my dad would pick up $5 Hot-N-Ready pies and cheesy bread from Little Caesars. Other times we enjoyed slices of Dominos Brooklyn style or a Papa John’s pizza with green peppers, which is my mom’s favorite. Personally, I love Joto’s, a family owned pizza joint in Seminole. However, no one in my family shares this affinity.
Now that I’m at UF, free pizza can be found EVERYWHERE, so I rarely make it for myself. Every social gathering on campus includes pizza, so it can get old. Not to mention, there are so many options – Gumby’s, Five Star, Leonardo’s, Satchels….
I suppose that’s what you get when you live in a college town.
Despite pizza’s omnipresence, a craving for some veggies, protein and cheesy goodness came over me after my usual Friday trip to Publix. Luckily, I had leftover grilled chicken from Thursday’s dinner at Harry’s, some pita bread, provolone cheese, veggies, spices and olive oil.
The result was two scrumptious and spicy little pies, which were probably healthier than a greasy slice of your ordinary pizza. Not to mention, the meal was pretty cheap because the chicken was leftover, the pita bread was BOGO at Publix and I already had the other ingredients. Yay savings!
Homemade Chicken Pita Pizzas
- 1 whole-wheat pita pocket
- 4 ounces of cooked chicken breast chopped into bite-sized pieces (it doesn’t need to be grilled, but mine was because it was leftover from Thursday’s dinner)
- 1 slice of provolone cheese
- 1/2 cup fresh diced tomatoes
- 1/4 cup diced green peppers
- 1/4 cup diced red onions
- Italian seasonings
- Crushed red pepper flakes (optional)
- 1 tablespoon olive oil
- Put one oven rack as close to the top of the oven as you can. Turn the broiler on high heat.
- Cut the pita in half so that you have two thin, round discs. Place them on a non-stick cookie sheet and drizzle 1/2 tablespoon of olive oil on each half.
- Cut the onion, pepper and tomatoes and evenly distribute all three on top of the pita rounds. Then, add the chicken. Also tear the cheese into small pieces and spread evenly across each pita round.
- Add one dash of Italian seasoning to each mini pie. Then, add one pinch of crushed red pepper flakes to each pie (optional).
- Put the cookie sheet in the oven and let the mini pizzas cook for about 5 minutes or until the cheese is melted and the edges of the pitas are golden brown.
The broiler is the most underutilized oven setting in the world, but it adds crispness to the mini pies that is reminiscent of real pizza slices. My dad would be so mad that I heated the oven up to use it for only five minutes. However, he’s not in Gainesville, so he’s not the boss of me now! 🙂
- What is your favorite pizza place? Is it local or a chain?
- What are your favorite pizza toppings?
- Were Fridays pizza night in your household while growing up?