Cheesy Chicken and Veggie Mini Pita Pizzas

• 4 mini whole wheat pita breads
• 1 cup cooked chicken breast, shredded or chopped
• 1/2 cup marinara sauce
• 1/2 cup shredded mozzarella cheese
• 1/4 cup finely diced red bell pepper
• 1/4 cup finely diced zucchini
• 1/4 cup finely diced carrots
• 1/4 cup corn kernels (fresh or frozen, thawed)
• 1 tablespoon olive oil
• 1 teaspoon dried Italian seasoning
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)
• Grated Parmesan cheese for serving (optional)

Instructions

1. Preheat your oven to 400°F (200°C). Place the mini pita breads on a baking sheet lined with parchment paper.
2. In a small bowl, combine the marinara sauce with the dried Italian seasoning, salt, and pepper to taste. Spread about 2 tablespoons of the sauce evenly over each pita bread.
3. Heat olive oil in a small pan over medium heat. Add the diced red bell pepper, zucchini, carrots, and corn. Sauté for 3-4 minutes until the vegetables start to soften. Remove from heat and allow to cool slightly.
4. Evenly distribute the cooked chicken pieces over the sauce on each pita.
5. Top the chicken with the sautéed vegetables, then sprinkle shredded mozzarella cheese generously over each mini pizza.
6. Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly and the edges of the pita are golden and crisp.
7. Remove from oven and let cool for a few minutes. Garnish with fresh basil leaves and a sprinkle of grated Parmesan cheese if desired.
8. Serve warm. These mini pizzas can be paired with a simple side salad or apple slices for a complete meal.

Chef tips

• If you don’t have mini pitas, you can use English muffin halves or naan bread cut into smaller rounds.
• For picky eaters, you can finely chop or grate the vegetables to help them blend in more smoothly with the toppings.
• Use leftover cooked chicken or rotisserie chicken to save time.
• Feel free to switch marinara sauce with a mild tomato basil sauce or even a white garlic sauce for variety.