Sometimes my cooking “failures” work out even better in the end.
When I say “sometimes”, I mean almost never, but this recipe was one exception to the typical disaster that is my kitchen on a bad cooking day. (Yes, we all have them!) I wanted to make a regular pizza with Greek toppings, but my dough was overly sticky from an especially humid day, and I nearly just gave up and threw everything away. Then I remembered that I had pita bread tucked away, patiently waiting for its moment to shine. And boy, did it shine.
I don’t know why I didn’t just start out with the intention of using pita– it’s easy, it’s personal-sized, an it tastes so delicious when it crisps up slightly in the oven. I’ve been converted to a pita pizza lover. A “pitza” lover, if you will. Especially when said pitza is topped with tzatziki, Greek-marinated chicken, kalamata olives, artichokes, roasted red peppers, and grape tomatoes.
You can slice these babies up , fold ’em and bite if you’re on-the-go (or if you just prefer your pizzas folded, of course), or devour them face-first (who am I to judge?), but no matter how you eat ’em, you’re gonna love them.
Oh, and that garlicy tzatziki? Yeah, you’re gonna want to load up on that stuff. I just made another batch yesterday and it’s nearly gone because I am convinced you can dip anything in it. Really, I even took pretzels out of the pantry and dipped them as a midnight snack. I’m obsessed. I’m addicted. I’m a little bit crazy, but once you try it, you’ll understand.
And since some things are too easy and too delicious to just eat once a week, these are gracing my dinner table again tonight, at the request of my mom and brother. (Let’s be honest though, I wasn’t putting up a fight about it.) Make Loaded Greek Chicken “Pitzas” for your next pizza night and see for yourself why everyone is craving another batch!
- 1 boneless, skinless chicken breast
- ¼ cup Greek dressing
- 4 pieces pita bread
- 4 canned artichokes (not marinated), drained and quartered
- 1 roasted red pepper, cut into strips
- 6 grape tomatoes, halved
- 8 kalamata olives, sliced
- 1 cup crumbled feta cheese
- ½ cup fontina cheese, shredded
- ½ cup provolone cheese, shredded
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh oregano, chopped
- 1½ cups greek yogurt
- 4 cloves garlic
- 1 small cucumber, peeled and chopped
- 2 teaspoons olive oil
- Juice of ½ lemon
- 2 tablespoons dill
- Kosher salt, to taste
- In a plastic container or freezer bag, combine the Greek dressing and chicken breast. Let marinate for at least 4 hours, or overnight.
- In a blender or food processor, combine all of the tzatziki ingredients. Blend until smooth. Refrigerate until ready to use.
- When the chicken is ready remove from the marinade and shake off excess. Grill, saute, or bake until cooked through. Chop into small pieces and set aside.
- Preheat the oven to 450 degrees F. Lay the pita bread on a parchment-lined baking sheet, concave side down.
- Spread the tops of each pita with 2 tablespoons of tzatziki, leaving room at the edges. Top with the cheeses, reserving ½ cup of feta. Distribute the chicken, olives, tomatoes, artichokes, roasted red pepper, and herbs evenly on top of the cheese, and then top with remaining feta.
- Bake for 10 minutes, or until the edges of the feta and pita bread begin to brown. Serve with the remaining tzatziki.
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