Chicken Alfredo Pita Pizza

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• olive oil, divided
• 6 small frozen chicken tenders, thawed and sliced
• 1 pinch garlic salt, or to taste
• 1/4 cup garlic hummus
• 4 pita bread rounds
• 4 teaspoons basil pesto
• 1/2 cup prepared Alfredo sauce
• 1 cup fresh spinach leaves, chopped
• 1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
• 3/4 cup crumbled feta cheese
• 3/4 cup shredded mozzarella cheese
• 1/2 cup shredded Parmesan cheese
• 1/2 cup sliced fresh mushrooms

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 425°F (220°C) and set the pita rounds on two baking sheets.

2. Warm a splash of olive oil in a skillet over medium-high heat. Add the sliced chicken and garlic salt and cook about 5 minutes, stirring, until the chicken reaches 165°F (74°C) in the thickest part. Set aside.

3. Add a little more olive oil to the same skillet with the mushrooms and cook about 3 minutes until softened. Add the spinach and artichoke hearts and cook about 2 minutes until the spinach wilts. Remove from heat.

4. Spread garlic hummus evenly over each pita round. Spread Alfredo sauce over the hummus, then dot each pita with basil pesto.

5. Divide the chicken and the mushroom, spinach and artichoke mixture among the pitas. Top each with feta, mozzarella and Parmesan.

6. Drizzle the pitas lightly with olive oil and bake 8 to 10 minutes, until the cheese melts and the edges turn golden.

7. Let the pizzas rest 2 minutes, then cut and serve.