Sunday, July 22, 2012

Buffalo Chicken Pita Pizzas

A lighter way to eat pizza, these personal sized pita pizzas are great as appetizers or along with a salad for dinner. They are fun to make, personalize, and eat.  And at only 7 WW pts per pita, you don't have to feel bad about eating the whole pizza!  Here's how Mama makes it:

Buffalo Chicken Pita Pizzas


-4 round flatbread pitas
-1 c. grilled chicken breast, chopped (I'm using the Perdue Shortcuts grilled chicken)
-1 c. low-fat shredded cheese
-1/4 c. low-fat bleu cheese or ranch dressing (have you tried the Bolthouse Farms Yogurt Dressings?  Their low-fat cream dressings are so much better than the normal lite varieties.  They are kept cold and usually can be found in the produce section by the veggie dips.)
-buffalo sauce, to taste


1.  Preheat oven to 450 degrees F.  Arrange pita flatbreads on a large baking tray and spread 2 T. of dressing on each.

2.  Top each with 1/4 c. shredded cheese and chicken. (I'll let you decide the order, Michael and I often argue about what goes on last, toppings or cheese.)

3.  Drizzle lightly with buffalo sauce.  (I've found that it's easiest to start on the outside and work your way in, either in concentric circles or a spiral pattern.)

4.  Bake 8-10 minutes until cheese is lightly browned.

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