Greek Chicken Pita Pizzas

By Sprig Originals ✓ · cooked up in Sprig

Soft pita rounds crisped in the oven, spread with a mild oregano tomato sauce and piled with shredded chicken and melty mozzarella. A quick lemony yogurt dip on the side makes it feel like a proper Greek dinner, and the whole thing is on the table in under half an hour. Kids can build their own.

Ingredients

• 4 round pita breads (about 6 inches each)
• 2 tbsp olive oil
• 3/4 cup tomato passata or plain pizza sauce
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1 1/2 cups shredded mozzarella
• 1 1/2 cups cooked chicken, shredded (rotisserie works well)
• 1/4 cup feta, crumbled

• 1/2 cup Greek yogurt
• 1 tsp lemon juice

Instructions

1. Heat the oven to 425°F (220°C) and set two baking sheets on the racks, or use one sheet and bake in two batches. Stir the tomato passata, dried oregano and garlic powder together in a small bowl.
2. Brush both sides of each pita lightly with olive oil, lay them on the baking sheets and bake for 3 minutes, until the surface feels dry and just firm. This keeps the base from going soggy.
3. Spread about 3 tablespoons of the seasoned tomato sauce over each pita, leaving a 1/2-inch rim bare.
4. Scatter over the shredded chicken, then the mozzarella, then the crumbled feta, dividing everything evenly between the four pitas.
5. Bake for 10 to 12 minutes, until the cheese is fully melted and bubbling and the pita edges are golden and crisp.
6. While they bake, stir the Greek yogurt with the lemon juice and a pinch of salt. Let the pizzas cool for 2 minutes, cut each into 4 wedges and serve with the yogurt dip for dunking.

Chef's tips

Nutrition (per serving, estimated)

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