Tuscan Garlic Chicken Pita Pizzas Recipe: Easy & Flavor-Packed Dinner
I made these Tuscan Garlic Chicken Pita Pizzas one night when I was craving something creamy, cheesy, and quick. I didn’t feel like making pizza dough from scratch, and pita bread came to the rescue.
Once I layered on Alfredo sauce, chicken, spinach, and sun-dried tomatoes, the flavor was beyond what I expected. The pizzas were ready in no time, and everyone in my house was hooked.
It’s now one of my go-to weeknight recipes—simple, delicious, and fancy enough to feel special.
Ingredients
Here’s everything I used to make these creamy, cheesy pita pizzas shine. Each ingredient has its purpose, so don’t skip the details!
- 4 pita breads – Soft and sturdy enough to hold the toppings, and crisps up nicely in the oven or air fryer.
- 1 cup cooked chicken (grilled or rotisserie) – Tender and flavorful; using pre-cooked chicken saves time.
- ¾ cup Alfredo sauce – Rich and creamy base that gives the pizza its Tuscan flair. Use a quality brand or homemade for best taste.
- 1 cup baby spinach – Adds freshness and color. Avoid frozen spinach as it gets too watery.
- ½ cup sun-dried tomatoes (chopped) – These bring a tangy burst that balances the creamy sauce.
- 1½ cups shredded mozzarella – Melts beautifully and holds everything together. Freshly grated melts better than bagged cheese.
- Optional: Fresh basil, red pepper flakes, Parmesan – Great for garnishing and adding an extra flavor kick.
Note: This recipe serves about 4 people, one pita pizza each.
Variations
Want to tweak the recipe a bit? Here are some easy swaps and custom ideas:
- Use whole wheat or low-carb pita for a healthier base.
- Swap Alfredo with pesto or marinara for a different sauce profile.
- Make it vegetarian by using chickpeas or grilled tofu instead of chicken.
- Add mushrooms, olives, or artichokes for more Mediterranean flair.
- Dairy-free? Use a vegan Alfredo and plant-based cheese instead.
Cooking Time
Here’s how long it’ll take from start to finish:
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes
- Total Time: 30 minutes
Equipment You’ll Need
These are the basic tools I used to make the pizzas:
- Small saucepan – For heating or making Alfredo sauce.
- Mixing bowl – To toss toppings together if needed.
- Oven or air fryer – Either works great for cooking the pizzas.
- Spatula – To spread sauce smoothly and evenly.
- Chopping board & knife – For prepping chicken, spinach, and garnishes.
How to Make Tuscan Garlic Chicken Pita Pizzas?
Let’s break it down step-by-step. You’ll love how easy this recipe is to make, even on busy nights.
Make the Alfredo Sauce
If you’re using store-bought sauce, you can skip this part. But I like making a quick homemade version by simmering cream, chicken broth, garlic, Parmesan, and seasoning in a pan until it thickens. It takes just a few minutes and gives the pizza a homemade feel.
Prep the Pita Bases
Lay your pita breads out on a flat surface. I like to brush a little olive oil on the bottoms to help them crisp up. Spread a thin layer of Alfredo sauce on top—enough to cover but not drown the bread. Too much sauce can make it soggy.
Add the Toppings
Now layer on your cooked chicken, chopped sun-dried tomatoes, torn spinach, and a generous sprinkle of mozzarella cheese. Make sure to spread the toppings evenly so every bite has a little of everything. I sometimes add extra Parmesan at this stage too.
Bake or Air Fry
Preheat your oven or air fryer to 350°F. For the oven, place the pita pizzas on a baking tray and bake for 10–12 minutes until the cheese melts and the edges are crisp. In the air fryer, I cook them one at a time for about 5–6 minutes—it gets the crust perfectly golden.
Garnish and Serve
Once they’re done, I like to top them with fresh basil and a little crushed red pepper. A drizzle of olive oil or a sprinkle of Parmesan adds that extra restaurant-style finish. Serve immediately while hot and melty!
Additional Tips for Making This Recipe Better
These little tips made the biggest difference when I made this recipe:
- Go light on the Alfredo – Just enough to coat the pita; too much can make the crust soggy.
- Use rotisserie chicken – Saves time and adds flavor. I shred it into small pieces so it spreads well.
- Oil the base – Lightly brushing olive oil underneath the pita makes the crust crispier, especially in the air fryer.
- Grate your own cheese – It melts better than pre-shredded cheese from the store.
- Preheat your cooking tool – Whether oven or air fryer, a preheated environment gives better texture.
How to Serve Tuscan Garlic Chicken Pita Pizzas?
Here’s how I like to serve them for different occasions. Presentation matters just as much as flavor!
- Weeknight Dinner: Pair with a simple salad or roasted veggies for a quick, wholesome meal.
- Party Platter: Slice into quarters and serve on a large board with dipping sauces—perfect for entertaining.
- Kids’ Favorite Night: Let the kids build their own pizzas for a fun and interactive dinner.
- Garnish ideas: Fresh basil leaves, a drizzle of olive oil, red pepper flakes, or extra grated Parmesan look beautiful and taste amazing.
Nutritional Information
Here’s the estimated nutrition per serving (1 pita pizza):
- Calories: 450
- Protein: 25g
- Carbohydrates: 35g
- Fat: 20g
Make Ahead and Storage
I love prepping this ahead when I know it’s going to be a busy weeknight.
- Meal Prep: I make the sauce and chop all toppings a day ahead. I store each in airtight containers and assemble just before baking.
- Refrigeration: Store leftover pizzas in the fridge for up to 3 days. Reheat in the oven or air fryer for best results.
- Freezing: Wrap individual pita pizzas tightly in plastic wrap and freeze for up to 2 months. Reheat from frozen at 350°F until warmed through and crisp.
Why You’ll Love This Recipe?
This recipe isn’t just easy—it’s a crowd-pleaser with lots of flexible options. Here’s why it’s worth making:
- Quick to Make: Ready in under 30 minutes, with minimal cleanup.
- Customizable Toppings: Make it your own with whatever you have on hand.
- Kid and Guest Friendly: Everyone gets their own pizza, and everyone’s happy.
- Deliciously Creamy: The Alfredo sauce takes it up a notch in flavor.
- Great for Meal Prep: Prep components in advance and assemble when ready to cook.
Tuscan Garlic Chicken Pita Pizzas Recipe
Ingredients
Method
- If you’re using store-bought sauce, you can skip this part. But I like making a quick homemade version by simmering cream, chicken broth, garlic, Parmesan, and seasoning in a pan until it thickens. It takes just a few minutes and gives the pizza a homemade feel.
- Lay your pita breads out on a flat surface. I like to brush a little olive oil on the bottoms to help them crisp up. Spread a thin layer of Alfredo sauce on top—enough to cover but not drown the bread. Too much sauce can make it soggy.
- Now layer on your cooked chicken, chopped sun-dried tomatoes, torn spinach, and a generous sprinkle of mozzarella cheese. Make sure to spread the toppings evenly so every bite has a little of everything. I sometimes add extra Parmesan at this stage too.
- Preheat your oven or air fryer to 350°F. For the oven, place the pita pizzas on a baking tray and bake for 10–12 minutes until the cheese melts and the edges are crisp. In the air fryer, I cook them one at a time for about 5–6 minutes—it gets the crust perfectly golden.
- Once they’re done, I like to top them with fresh basil and a little crushed red pepper. A drizzle of olive oil or a sprinkle of Parmesan adds that extra restaurant-style finish. Serve immediately while hot and melty!
Notes
- Go light on the Alfredo – Just enough to coat the pita; too much can make the crust soggy.
- Use rotisserie chicken – Saves time and adds flavor. I shred it into small pieces so it spreads well.
- Oil the base – Lightly brushing olive oil underneath the pita makes the crust crispier, especially in the air fryer.
- Grate your own cheese – It melts better than pre-shredded cheese from the store.
- Preheat your cooking tool – Whether oven or air fryer, a preheated environment gives better texture.
