Chicken Pesto Pita Pizzas

Prep Time:
15 minutes
Cook Time:
15 to 20 minutes
Makes:
4 - 6 servings
Source

H-E-B Cooking Connections

Ingredients

112 ounce bagfrozen H-E-B fully cooked chicken breast fajitas,

6Kronos authentic pita flat breads,

2/3cupregular or reduced fat mayonnaise,

2tablespoonsRacconto traditional basil pesto,

114 ounce canReese quartered artichoke hearts, drained,

16 ounce jarH-E-B Harvest Moon sliced mushrooms, drained,

1small red bell pepper, seeds removed,

2cupsshredded four cheese pizza blend,

Directions

1Heat oven to 450 degrees. Place 2 oven racks in bottom half of oven.

2Remove fajitas from packaging and place in a microwave-safe dish. Heat on high power until pieces begin to thaw; stir and re-arrange fajitas in dish as necessary. Pull apart to separate; tear or cut chicken into bite-sized pieces.

3Meanwhile, line 2 large baking sheets with foil. Lay 3 pita shells on each baking sheet. Combine mayonnaise with pesto; spread evenly over tops of pita bread, about 2 tablespoons on each.

4Place chicken, artichoke hearts, and mushrooms over pesto layer. Cut pepper into thin strips; lay strips over tops of pizzas and sprinkle evenly with cheese, 1/3 cup over each pizza.

5Bake 15 to 20 minutes, or until cheese melts and begins to brown. Let stand 2 to 3 minutes, cut into slices and serve

Nutritional Information

No Nutritional Information Available

Copyright 2001-2014, H-E-B