Chicken Pesto Pita Pizzas

1 12 ounce bag frozen H-E-B fully cooked chicken breast fajitas,

6 Kronos authentic pita flat breads,

2/3 cup regular or reduced fat mayonnaise,

2 tablespoons Racconto traditional basil pesto,

1 14 ounce can Reese quartered artichoke hearts, drained,

1 6 ounce jar H-E-B Harvest Moon sliced mushrooms, drained,

1 small red bell pepper, seeds removed,

2 cups shredded four cheese pizza blend,

Directions

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

2 Remove 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.

3 Meanwhile, 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.

4 Place 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.

5 Bake 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