- olive oil, divided
- 6 small frozen chicken tenders, thawed and sliced
- 1 pinch garlic salt, or to taste
- 1/4 cup garlic hummus
- 4 pita bread rounds
- 4 teaspoons basil pesto
- 1/2 cup prepared Alfredo sauce
- 1 cup fresh spinach leaves, chopped
- 1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
- 3/4 cup crumbled feta cheese
- 3/4 cup shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- 1/2 cup sliced fresh mushrooms
- Preheat oven to 350 degrees F (175 degrees C).
- Heat 1 tablespoon olive oil in a skillet over medium heat. Season chicken with garlic salt; cook and stir in hot oil until no longer pink in the middle, about 5 minutes. Set aside to cool.
- Spread 1 tablespoon hummus over one side of each of the pita rounds nearly to the edges. Top with layers of pesto and alfredo sauce. Sprinkle a layer of chopped spinach over the alfredo sauce; top with even portions of chicken, artichoke hearts, feta cheese, mozzarella cheese, Parmesan cheese, and mushrooms. Drizzle remaining olive oil over the pizzas.
- Bake in preheated oven until cheese is melted and crust on pitas is slightly brown, about 15 minutes.
04/05/2018
recipepes.com
Chicken Alfredo Pita Pizza, recipe
PT15M
PT1H
5
455 calories
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