Tuscan Garlic Chicken Pita Pizzas

Why You’ll Love This Recipe

These pita pizzas deliver bold, Tuscan-inspired flavors in just minutes. Using pita bread as the base saves time without sacrificing texture, giving you a crisp yet chewy crust. They’re easy to customize, cook quickly, and require minimal cleanup making them a go-to for fast, satisfying meals.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 whole pita breads
1 pound boneless, skinless chicken breasts, diced
3 tablespoons olive oil, divided
4 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and pepper, to taste
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 cup cherry tomatoes, halved
½ cup red onion, thinly sliced
½ cup black olives, sliced
¼ cup fresh basil leaves, chopped (optional)
Balsamic glaze (optional, for drizzling)

Directions

1. Preheat oven to 425°F (220°C).
2. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add diced chicken, garlic, dried basil, oregano, thyme, salt, and pepper. Cook for 5–7 minutes, stirring occasionally, until chicken is cooked through. Remove from heat.
3. Place pita breads on a baking sheet. Brush each with the remaining 1 tablespoon olive oil.
4. Divide cooked chicken evenly among the pita breads. Top with mozzarella, Parmesan, cherry tomatoes, red onion, and black olives.
5. Bake for 8–10 minutes, or until cheese is melted and bubbly and the pita edges are golden.
6. Remove from oven, sprinkle with fresh basil if desired, and drizzle with balsamic glaze before serving.

Servings and timing

Serves 4
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

• Swap pita bread for naan, flatbread, or gluten-free alternatives.
• Add artichoke hearts, roasted red peppers, or spinach for extra flavor.
• Use rotisserie chicken for an even faster prep.
• Substitute feta cheese for Parmesan for a tangier profile.
• Make it spicy by adding crushed red pepper flakes.

Storage/Reheating

Store leftover pita pizzas in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 5–7 minutes or until warmed through and crisp. Avoid microwaving if you want to maintain a crispy crust.

FAQs

Can I make these pita pizzas ahead of time?

Yes, assemble them without baking, store in the refrigerator, and bake just before serving.

Can I grill the pita pizzas instead of baking?

Yes, place them on a medium grill for 3–4 minutes until cheese melts and crust is crisp.

Do I have to cook the chicken before baking?

Yes, pre-cooking ensures the chicken is fully cooked and safe to eat.

What can I use instead of pita bread?

Naan, flatbread, or even large tortillas work well.

Can I make these vegetarian?

Yes, omit the chicken and load up on vegetables like mushrooms, zucchini, and peppers.

Can I freeze these pita pizzas?

Yes, assemble, wrap tightly, and freeze for up to 2 months. Bake from frozen, adding extra time as needed.

How do I prevent soggy pita crust?

Brush the pita with olive oil before adding toppings to create a barrier.

What other cheese works well?

Provolone, fontina, or gouda can be used instead of mozzarella.

Is balsamic glaze necessary?

No, but it adds a sweet-tangy finish that complements the savory toppings.

Can I use whole wheat pita?

Yes, whole wheat pita adds extra fiber and a nuttier flavor.

Conclusion

Tuscan Garlic Chicken Pita Pizzas are a fresh, quick, and customizable meal that’s full of flavor. With tender herb-seasoned chicken, colorful toppings, and a crisp pita base, they make weeknight dinners or weekend lunches both easy and delicious.

Print