4 whole pita breads

1 lb boneless, skinless chicken breasts, diced

3 Tbsp olive oil, divided

4 cloves garlic, minced

1 tsp dried basil

1 tsp dried oregano

1 tsp dried thyme

Salt and pepper, to taste

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 cup cherry tomatoes, halved

1/2 cup red onion, thinly sliced

1/2 cup black olives, sliced

1/4 cup fresh basil leaves, chopped (optional)

Balsamic glaze (optional, for drizzling)

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Preheat oven to 425°F (220°C).
Heat 2 tablespoons olive oil in a skillet over medium heat. Add diced chicken, garlic, basil, oregano, thyme, salt, and pepper. Cook for 5–7 minutes, stirring occasionally, until chicken is cooked through. Remove from heat.
Place pita breads on a baking sheet and brush each with remaining olive oil.
Divide chicken evenly over pitas, then top with mozzarella, Parmesan, tomatoes, red onion, and olives.
Bake for 8–10 minutes until cheese melts and pita edges are golden.
Remove from oven, sprinkle with fresh basil, and drizzle with balsamic glaze if desired.

Swap pita for naan, flatbread, or gluten-free options.

Add extra veggies like spinach, roasted peppers, or artichokes.

For faster prep, use shredded rotisserie chicken.

To avoid soggy crust, always brush pita with olive oil before topping.