A really easy crunchy, veggie-filled, carb-y, cheesy dinner!
So, Friday calls for a really easy recipe. And this one right here certainly fits the bill. Homemade pizza is already on the simple side but we’re taking it one step further today. There’s no rolling out any dough. Instead we just slap some pita bread rounds on a baking sheet, sprinkle on some toppings, pop it in the oven and dinner is done.
You’ll have fun assembling these Thai chicken pita pizzas that deliciously combine everyone’s favorite flavors.
For the sauce:
¼ cup local honey
1 ½ tablespoons thai chili sauce (Apinya)
1 tablespoon natural creamy peanut butter
juice of half a lime
For the pizzas:
6 whole wheat pita bread rounds (Medium East Bakery)
2 cups freshly shredded mozzarella cheese
1 ½ cups shredded cooked chicken breast
1 cup thinly sliced carrot (from about 2 large carrots)
2 cups shredded red cabbage
4 green onions, thinly sliced
chopped fresh cilantro, for garnish
chopped peanuts, for garnish
To make the sauce:
Preheat the oven to 400ºF.
In a small bowl, whisk together the honey, Thai chili sauce, peanut butter and lime juice until well combined.
To make the pizzas:
Line two large baking sheets with parchment paper and set three of the pita bread rounds on each sheet.
Top each round evenly with the mozzarella, then the chicken, carrot, cabbage and green onions.
Bake for about 12 to 15 minutes, rotating the pans once during baking, until the cheese has melted and the pita bread is slightly crispy.
Remove from the oven and garnish with the cilantro, peanuts and a good drizzle of the sauce.