Loaded Greek Chicken “Pitzas”

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!

Loaded Greek Chicken “Pitzas”

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• Author: Morgan
• Cook Time: 10 mins
• Total Time: 10 minutes
• Yield: 4 1x

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Description

Adapted from foodiecrush

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Ingredients

Scale 1x2x3x

• 1 boneless, skinless chicken breast
• 1/4 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
• 1/2 cup fontina cheese, shredded
• 1/2 cup provolone cheese, shredded
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh oregano, chopped

For the tzatziki

• 1 1/2 cups greek yogurt
• 4 cloves garlic
• 1 small cucumber, peeled and chopped
• 2 teaspoons olive oil
• Juice of 1/2 lemon
• 2 tablespoons dill
• Kosher salt, to taste

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Instructions

1. In a plastic container or freezer bag, combine the Greek dressing and chicken breast. Let marinate for at least 4 hours, or overnight.
2. In a blender or food processor, combine all of the tzatziki ingredients. Blend until smooth. Refrigerate until ready to use.
3. 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.
4. Preheat the oven to 450 degrees F. Lay the pita bread on a parchment-lined baking sheet, concave side down.
5. Spread the tops of each pita with 2 tablespoons of tzatziki, leaving room at the edges. Top with the cheeses, reserving 1/2 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.
6. Bake for 10 minutes, or until the edges of the feta and pita bread begin to brown. Serve with the remaining tzatziki.