Baked Pita Pizza with Chicken, Spinach and Fresh Basil

Pizza, Sandwiches and Wraps.
Compared to store-bought pizza that can run upwards of 400 calories and 7 grams of saturated fat per serving, these personal-sized pizzas are much easier on the waistline and the arteries. Be creative and add your own combination of fresh vegetables, such as arugula instead of spinach or orange bell peppers instead of red peppers. Leftover Roasted Broccoli (p. x) is another great topping!

Baked Pita Pizza with Chicken, Spinach and Fresh Basil


Quantity Ingredients
4 6-inch (15 cm) whole-grain pitas
1/4 cup (50 ml) pizza sauce
2 cloves garlic, crushed
2 cups (500 ml) baby spinach, loosely packed
1 cup (250 ml) thinly sliced red pepper strips (about 1/2 large pepper)
8 oz (226 g) cooked skinless, boneless chicken breast, shredded
1/2 cup (125 ml) coarsely chopped fresh basil
1/2 cup (125 ml) sliced mushrooms
1/4 tsp (1 ml) red pepper flakes, or to taste
1 cup (250 ml) shredded low-fat cheese, such as mozzarella


Preheat oven to 375°F (190°C).

Place pitas on a large baking sheet.

Evenly divide the sauce, garlic, spinach, red pepper strips, chicken, basil, mushrooms, red pepper flakes and cheese between the pitas.

Place pitas in the oven and bake until cheese melts and edges begin to brown, about 10 to 12 minutes. Remove from heat and serve hot.

Serves 4.

Nutrition per pita pizza: 349 cal, 36 g pro, 5 g total fat (2 g saturated fat), 42 g carb, 6 g fibre,

60 mg chol, 536 mg sodium

Source: Leslie Beck's Healthy Kitchen