To get my son to try new things, I revamped this mini pizza. Mr. Picky ate it, so it’s definitely family-friendly, even for those with fussy tastes. —Jenny Dubinsky, Inwood, West Virginia
Ingredients
- 4 whole wheat or white pita breads (6 inches)
- 2 cups chopped cooked chicken breast
- 1/4 cup reduced-fat ranch salad dressing
- 2 plum tomatoes, thinly sliced
- 1 cup shredded part-skim mozzarella cheese
- 4 bacon strips, cooked and crumbled
- 1 teaspoon dried oregano
Directions
- Preheat oven to 400°. Place pita breads on a large baking sheet; bake 10-12 minutes or until lightly browned. Meanwhile, in a bowl, toss chicken with dressing.
- Top pitas with tomatoes and chicken mixture; sprinkle with cheese, bacon and oregano. Bake 8-10 minutes or until cheese is melted.
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