Tuscan Garlic Chicken Pita Pizzas Recipe

Introduction

These Tuscan Garlic Chicken Pita Pizzas are a delicious and easy twist on traditional pizza. With a creamy garlic sauce, tender chicken, sun-dried tomatoes, and fresh spinach, they make a flavorful meal perfect for any night of the week.

Ingredients

• 1 cup heavy whipping cream
• 1/2 cup chicken broth
• 2 cloves garlic, minced
• 1 ½ teaspoons Italian seasoning
• 2/3 cup freshly grated Parmesan cheese
• 1/2 tablespoon all-purpose flour
• 1 tablespoon water
• 1/4 teaspoon black pepper
• 6 flatbreads or pita breads (such as Papa Pita brand)
• 2 cups cooked chicken, chopped (Costco Bare Life chicken nuggets work well)
• 1 ½ cups sun-dried tomatoes
• 1 ½ cups baby spinach leaves, torn
• 2 cups shredded mozzarella cheese

Instructions

1. Step 1: Preheat your oven or air-fryer to 350 degrees F.
2. Step 2: In a medium saucepan, combine the heavy cream, chicken broth, garlic, Italian seasoning, Parmesan cheese, and black pepper. Stir to blend the ingredients.
3. Step 3: In a small bowl, mix the flour and water to create a slurry. Add this mixture to the saucepan and whisk over medium heat until the sauce thickens. Remove from heat and cover to keep warm.
4. Step 4: Lay the pita breads on a clean, flat surface. Spread about 3 tablespoons of the sauce evenly over each pita.
5. Step 5: Top each pita with 1/3 cup chopped chicken, 1/4 cup sun-dried tomatoes, and 1/4 cup torn spinach. Distribute evenly.
6. Step 6: Sprinkle 1/3 cup shredded mozzarella cheese over each pita.
7. Step 7: For baking: place the pita pizzas on greased baking sheets and bake for 10 to 12 minutes, until the cheese melts. For air-frying: cook one pita pizza at a time on the air-fryer tray for 5 to 6 minutes, until cheese is melted.
8. Step 8: Serve the pizzas warm, with the remaining sauce on the side for dipping. Enjoy!

Tips & Variations

• Use rotisserie chicken or leftover grilled chicken as a quick substitution for cooked chicken nuggets.
• Swap fresh spinach with arugula or kale for a different leafy green flavor.
• Add a pinch of crushed red pepper flakes to the sauce if you like a little heat.
• Try using naan or pita chips as crust alternatives for extra crunch.

Storage

Store leftover pita pizzas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees F for 5–7 minutes or in the air-fryer for 3–4 minutes to keep the crust crisp and the cheese melty.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Yes, mozzarella gives a classic melty texture, but you can substitute with provolone, fontina, or a blend of Italian cheeses for a different flavor.

Is it possible to make this recipe vegetarian?

Absolutely. Simply omit the chicken and consider adding sautéed mushrooms, roasted red peppers, or artichoke hearts for extra tasty toppings.

Tuscan Garlic Chicken Pita Pizzas Recipe

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5 from 117 reviews

Tuscan Garlic Chicken Pita Pizzas are a delicious and easy-to-make meal featuring a creamy garlic Parmesan sauce layered on warm pita breads, topped with tender chicken, sun-dried tomatoes, fresh spinach, and melted mozzarella cheese. Perfect for a quick dinner or a flavorful lunch, these pizzas combine classic Italian flavors with a convenient pita base for a unique and satisfying dish.

• Author: Isla
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 6 pita pizzas 1x
• Category: Lunch
• Method: Baking
• Cuisine: Italian-inspired

Ingredients

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Sauce Ingredients

• 1 cup heavy whipping cream
• 1/2 cup chicken broth
• 2 cloves garlic, minced
• 1 ½ teaspoons Italian seasoning
• 2/3 cup freshly grated Parmesan cheese
• 1/2 Tablespoon all-purpose flour
• 1 Tablespoon water
• 1/4 teaspoon black pepper

Main Ingredients

• 6 Flatbreads or Pita Breads (recommended: Papa Pita brand)
• 2 cups cooked chicken (chopped, e.g., cooked chicken nuggets)
• 1 ½ cups sun-dried tomatoes
• 1 ½ cups baby spinach leaves, torn
• 2 cups shredded Mozzarella cheese

Instructions

1. Preheat: Preheat your oven to 350 degrees F if baking or set your air fryer to 350 degrees F if air frying.
2. Prepare the sauce: In a medium saucepan, combine the heavy cream, chicken broth, minced garlic, Italian seasoning, freshly grated Parmesan cheese, and black pepper. Stir to combine all ingredients evenly.
3. Thicken the sauce: In a small bowl, mix the 1/2 tablespoon flour with 1 tablespoon water to create a slurry. Pour this slurry into the saucepan with the sauce mixture. Cook and whisk the sauce over medium heat until it thickens. Once thickened, remove from heat and cover with a lid to keep warm.
4. Assemble the pizzas: Lay out the pita breads on a clean, flat surface. Spoon approximately 3 tablespoons of the warm sauce evenly over each pita. Next, distribute 1/3 cup of cooked chicken, 1/4 cup sun-dried tomatoes, and 1/4 cup torn baby spinach leaves evenly on top of each pita. Finally, sprinkle 1/3 cup of shredded mozzarella cheese over each pizza.
5. Cook the pizzas: For oven baking, place the assembled pita pizzas on greased baking sheets and bake for 10 to 12 minutes, or until the cheese is melted and bubbly. For air frying, place one pita pizza on the air fryer tray and cook for 5 to 6 minutes or until cheese has melted.
6. Serve: Serve the Tuscan garlic chicken pita pizzas warm, optionally accompanied by the remaining sauce for dipping. Enjoy your flavorful meal!

Notes

• You can use leftover cooked chicken or prepared chicken nuggets for convenience.
• Make sure to cook the sauce until it thickens to get a creamy consistency that holds well on the pita.
• If you don’t have an air fryer, the oven method works perfectly fine.
• Feel free to substitute sun-dried tomatoes with fresh cherry tomatoes if preferred.
• To make the dish lighter, you can use part-skim mozzarella and reduce the heavy cream amount slightly.

Keywords: Tuscan garlic chicken, pita pizza, easy dinner, creamy garlic sauce, sun-dried tomatoes, mozzarella, baked pizza