Pita pizza - Chicken pesto

Pita pizzas are quick and easy.  I love the cracker like crunch from the toasted pita with the hot toppings.  There is a million different ways to go here but this is a favorite. 

At the end of summer before the basil in my garden takes a turn for the worse I harvest it all and make as much pesto as possible.  I then pack it in baggies and toss them in the freezer.  One pack of basil seeds grew enough to make 28 1 cup pesto portions last year.  To put that in perspective a 7oz container of pre-made pesto at my local store is $5.49.  (Pesto recipe is at the end of the post)


Ingredients- Makes 4 pizzas
4 pitas
4 Tbsp pesto
1 cup mozzarella cheese
4 Tbsp Parmesan cheese
1/2 cup grilled chicken breast - cut into small strips

Preheat oven to 450 degrees.

Place pitas on a sheet pan and top with 1 Tbsp pesto each - spread around evenly.  Add sliced chicken on top.

Top chicken with 1 Tbsp Parmesan cheese and 1/4 cup mozzarella cheese.

Bake on bottom rack of preheated oven for 4 minutes.  Then move to top rack until cheese is melted.

Slicing these is not a job for your pizza cutter!  That would break your crust and tear your chicken. 
Get out a large heavy chefs knife and make 1 solid cut up and down and 1 cut left to right. 

Serve hot or at room temperature.
Enjoy!

Pesto recipe -
2 cups of fresh basil leaves
2 cloves of garlic - smashed
1/4 cup pine nuts
1/2 - 2/3 cup olive oil
Salt and pepper
1/2 cup Parmesan cheese
Combine basil, garlic, pine nuts, 1/2 cup olive oil, salt and pepper in a food processor and pulse until well incorporated. Add in Parmesan cheese pulse again. Add additional oil if needed.

Note - Pine Nuts are usually found with the baking nuts at your local store. They can be a bit pricey. For me the best deal locally is at a bulk food store, or the bulk food section at Whole Foods. If you can't find them you can substitute walnuts.