Chicken Tikki Pizzas

For those of you who have been reading my blog I bet it's beginning to be clear that I love pizza. Especially pizza with lots of toppings and new flavors.

When I got the new Cooking Light and saw there was a whole pizza section I knew it was meant to be. This pizza is different from the others I have made lately because it begins with Whole Wheat Pita Bread instead of the traditional pizza crust.

Using pita bread instead of pizza crust makes this a super fast meal, you just top and bake.

I've found these pizzas reheat really well too. Just heat your oven to 450 F with the baking stone on the middle rack. Place the cooled pizzas on the hot stone for about 5 minutes until the cheese is bubbly and the bottom crisp.

Ingredients, adapted from the April 2013 issue of Cooking Light
- 2 boneless chicken breasts
- 1/4 cup plain low fat yogurt
- 2 teaspoons gram masala, divided
- cooking spray
- 2 cups tomato sauce
- 1 tablespoon olive oil
- 1 teaspoon grated ginger
- 1/4 teaspoon red pepper flakes
- 3 minced garlic cloves
- four 6 inch pitas
- 1/3 cup thinly sliced shallot
- 3/4 cup shredded mozzarella cheese
- 2 tablespoons cilantro leaves
- salt and pepper to taste

1.) Preheat the broiler
2.) Cut the chicken in half horizontally and place on a sheet pan lined with foil and sprayed with nonstick spray
3.) Combine the yogurt with 1/2 teaspoon gram masala and salt to taste
4.) Cover the chicken with the yogurt and broil about 5 minutes until cooked through then chop
5.) Heat the oil in a medium sauce pan and add the ginger, red pepper flakes, and remaining gram masala. Heat for about 1 minute
6.) Add the tomato sauce to the herbs and simmer about 4 minutes, season with salt and add the chopped chicken
7.)  Heat the pitas under the broil for about 1 minute on each side then top with the sauce/chicken mixture, cheese and shallots
8.) Broil about 2 minutes until the cheese is bubbly and top with cilantro

 

These pizzas were delicious! They had a slightly spicy kick that we loved. Using the pita bread of the base worked out really well too. This recipe will definitally be added to my recipe rotations.

What are your go-to recipes?