Crispy Whole-Wheat Pita Pizzas

These quick pita pizzas deliver a balanced mix of lean protein, fiber-rich whole grains, and nutrient-dense broccoli for a satisfying, guilt-free meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1 cup chunky tomato sauce · 64 kcal in the whole recipe
• 1 cup grilled boneless skinless chicken breast, diced · 267 kcal in the whole recipe
• 1 cup cooked broccoli florets, chopped · 75 kcal in the whole recipe
• 2 tablespoons grated parmesan cheese · 42 kcal in the whole recipe
• 1 tablespoon fresh basil, chopped (or 1 teaspoon dried) · 1 kcal in the whole recipe
• 4 whole-wheat pitas (6.5-inch) · 651 kcal in the whole recipe

Method

1. Preheat your oven or toaster oven to 450°F (230°C). Arrange the whole-wheat pitas in a single layer on a nonstick baking sheet.

   

2. Spread 1/4 cup of chunky tomato sauce evenly over each pita, leaving a small border around the edges.

   

3. Top each pizza with 1/4 cup of diced grilled chicken, 1/4 cup of cooked broccoli, 1/2 tablespoon of grated parmesan, and a sprinkle of fresh basil.

   

4. Bake for 5 to 8 minutes until the pitas are golden brown and crispy, and the chicken is heated through. Slice and serve warm.

   

Adapted from an NIH / NHLBI heart-healthy recipe (public domain). Portions, macros, diet checks and step photos by Besly.