Prep 5 mins
Cook 8 mins
from Parenting magazine. You can swap in red and green peppers for the corn, or summer squash
- 4 mini whole wheat pita bread, split
- 236.59 ml chopped cooked chicken
- 118.29 ml grated carrot
- 236.59 ml frozen corn kernels, defrosted
- 118.29 ml barbecue sauce
- 118.29 ml shredded reduced-fat cheddar cheese
- Heat oven to 350 degrees.
- Place split pitas on an ungreased baking sheet. Put chicken, carrot, corn, and barbecue sauce in a mixing bowl and stir to combine. Sppon 2 Tbs chicken mixture onto each pita.
- Sprinkle 1 Tbs cheese mixture on top of each, and bake until cheese is bubbly, about 8 minutes.
- 238 calories, 5 g fat.
10 stars! A wonderful healthier pizza that my whole family loved. Veggies are a colorful and healthful bonus. This pizza has much lower saturated fat than the traditional version, too, but you'll never miss it. I used Berks County Bread Machine Pizza Crust (made with white whole wheat flour and unbleached flour)from my freezer instead of the pitas. Will definitely make this again. A superfast dinner, perfect for busy nights. Thanks for sharing the recipe! Made for PAC Fall 2007.