For those of you who have been reading my blog I bet it's beginning to be clear that I love pizza. Especially pizza with lots of toppings and new flavors.
When I got the new Cooking Light and saw there was a whole pizza section I knew it was meant to be. This pizza is different from the others I have made lately because it begins with Whole Wheat Pita Bread instead of the traditional pizza crust.
Using pita bread instead of pizza crust makes this a super fast meal, you just top and bake.
I've found these pizzas reheat really well too. Just heat your oven to 450 F with the baking stone on the middle rack. Place the cooled pizzas on the hot stone for about 5 minutes until the cheese is bubbly and the bottom crisp.
Ingredients, adapted from the April 2013 issue of Cooking Light
- 2 boneless chicken breasts
- 1/4 cup plain low fat yogurt
- 2 teaspoons gram masala, divided
- cooking spray
- 2 cups tomato sauce
- 1 tablespoon olive oil
- 1 teaspoon grated ginger
- 1/4 teaspoon red pepper flakes
- 3 minced garlic cloves
- four 6 inch pitas
- 1/3 cup thinly sliced shallot
- 3/4 cup shredded mozzarella cheese
- 2 tablespoons cilantro leaves
- salt and pepper to taste
1.) Preheat the broiler
2.) Cut the chicken in half horizontally and place on a sheet pan lined with foil and sprayed with nonstick spray
3.) Combine the yogurt with 1/2 teaspoon gram masala and salt to taste
4.) Cover the chicken with the yogurt and broil about 5 minutes until cooked through then chop
5.) Heat the oil in a medium sauce pan and add the ginger, red pepper flakes, and remaining gram masala. Heat for about 1 minute
6.) Add the tomato sauce to the herbs and simmer about 4 minutes, season with salt and add the chopped chicken
7.) Heat the pitas under the broil for about 1 minute on each side then top with the sauce/chicken mixture, cheese and shallots
8.) Broil about 2 minutes until the cheese is bubbly and top with cilantro