Photo by Gwénaël Le Vot
Makes 2 pizzas
2 pocketless pita flatbreads, 6–9 inches round
2 tablespoons olive oil
¼ cup pesto
8 ounces fresh grated mozzarella cheese
1 cup halved grape tomatoes
½ cup thinly sliced red onion
1 large bone-in chicken breast, cooked and shredded
¼ cup Kalamata olives
½ cup quartered artichoke hearts
½ cup crumbled feta cheese
1 teaspoon oregano
½ cup arugula leaves, slightly torn, for garnish
Preheat oven to 425 F. Place pitas on a large baking sheet lined with foil and brush both with olive oil. Divide pesto between the two pitas and spread evenly, then add mozzarella. Add tomatoes, onion, chicken, olives, artichoke hearts, feta and oregano. Bake about 10 minutes or until vegetables are tender and cheese is melted. Garnish with arugula leaves.
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Flatbread pizzas are a perfect treat for halftime—or any time!—No need to fuss with pizza dough to whip up these pizza recipes from scratch. And for more fun, you provide the toppings and let everyone customize their own pizza.