Chicken Pitzas
- Litha Maqungo
- Apr 29, 2016
- 2 min read
The other day I was struggling to decide what to make for dinner. I had this insatiable craving for junk food but at the same time I had a fridge full of food that I didn't want to go to waste. In a moment of lightning inspiration I decided that I would make homemade pizzas with a difference, instead of using a normal pizza base I would experiment with herbed pitas as the base. I figured if it goes badly with the first few I make I can always change my meal to normal pitas. Lucky for me the pitzas turned out absolutely delightfully. I even had a few unexpected guests in the house and it was great because I just pointed them in the direction of the toppings and they easily helped themselves.
The best thing about this recipe is that it easily tweaked according to ones tastes. One can always add fresh avocado as a topping or take out the chicken and use gorgeous peppers instead, the possibilities are endless!
Ingredients:
Serves 4-6
3 Pita breads (herbed works well)
2 Chicken Breasts
1 Red Onion
1 Disc of Feta
1 Handful Fresh Basil
1/2 Teaspoon Freshly Chopped Chilli
3 Tablespoons of Sugar
1 Tablespoon Balsamic Vinegar
2 Tablespoons Butter
240g Tomato Puree
200g Mozzarella Cheese
Olive Oil
Salt
Pepper
Chicken Seasoning
Method:
1. Pre-heat the oven to 180 degrees Celsius. In a ovenproof dish place the chicken breasts, season liberally with the chicken seasoning, salt and pepper. Drizzle with olive oil. Cook in the oven for 30-40 minutes, ensure that they are cooked all the way through.
2. Slice the red onion.
3. Heat the butter in a pan, add the red onion and 2 tablespoons of sugar. Let it cook on a medium heat until the onions start to become sticky, then add the balsamic vinegar.
4. Once the chicken is cooked through remove from the oven. Leave the oven on to ensure it is hot for the final stage.
5. Slice the chicken breasts and place in a bowl.
6. Grate the Mozzarella cheese.
7. Roughly chop the basil. In a bowl add the tomato puree, 2 teaspoons of sugar, chilli and a quarter of the chopped basil. Stir well.
8. Carefully slice open the pita breads.
9. Spread 2 teaspoons of the seasoned puree evenly over the pita, add enough of the caramelized onions to cover the pita followed by the sliced chicken and two to four basil leaves, then cover liberally with the cheese.
10. Place on an oven tray then slide it in the oven and bake until the pita base is slightly golden and the cheese is fully melted (approximately 10 minutes).
11. Remove from the oven, sprinkle with fresh basil and crumble feta on top to finish.
Enjoy!
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