This is another recipe recreated from my undergraduate years at Ohio State. I pretty much rotated through these pita pizzas, stir frys, the Asian BBQ Chicken, and pasta with meat sauce when I lived off campus the last two years. Oh the days before my need to try a new recipe every single stinking day. Nowadays I rarely repeat recipes in my kitchen. Mostly because there are too many others I want to try and cooking for one slows me down. Which was one bonus to staying with my parents in Knoxville in August, because I had the ability to cook entrees more often and therefore actually did remake past recipes. What a treat to have some of them again!
When making the pitas for this recipe, I was also reminded how much better it is homemade than store bought. The store stuff is stale and dry in comparison, and I find it difficult to even entertain the idea of purchasing them ever again. Especially since it’s so fun to watch them puff up in the oven.
One year ago: Falafel Pizza
CHICKEN, BROCCOLI AND WHITE CHEDDAR PITA PIZZAS
2 Tbsp olive oil
1 clove garlic, minced
1 head broccoli, trimmed and cut into bite-sized pieces
1 large chicken breast, cut into bite-sized pieces
Salt and pepper
4 oz. white cheddar, shredded
3 whole wheat pitas, lightly toasted
- Place 1 tablespoon olive oil in a medium pan over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Add the broccoli and saute until bright green and still crisp. Transfer from pan to a plate and cover with foil to keep warm.
- Wipe out the pan and add the remaining tablespoon of olive oil. Add the chicken, season with salt and pepper, and cook until no longer pink, and slightly golden on the outside.
- Top pitas with chicken and broccoli, followed by shredded white cheddar cheese. Let sit a minute, allowing the cheese to melt. Or place under a broiler for a minute. Serve immediately.
Source: The Spiffy Cookie original.