Ingredients
1
cup cut-up cooked chicken breast
2
tablespoons refrigerated reduced-fat or regular basil pesto
4
whole wheat pita (pocket) breads (6 inch)
1/2
cup pizza sauce
1/4
cup chopped onion
1/4
cup chopped yellow bell pepper
1/4
cup shredded reduced-fat mozzarella cheese (1 oz)
2
tablespoons shredded Parmesan cheese
Preparation
Heat oven to 400°F. In medium bowl, mix chicken and pesto until blended.
Place pita bread in single layer on cookie sheet. Spread 2 tablespoons pizza sauce on each pita. Divide chicken mixture evenly among pita bread. Top with remaining ingredients.
Bake about 10 minutes or until cheese is melted. Cut pizzas into wedges.
