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Tuscan Garlic Chicken Pita Pizzas Recipe
Ash Tyrrell

Tuscan Garlic Chicken Pita Pizzas Recipe

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.
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Prep Time 10 minutes
Cook Time 12 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.