Ingredients40 m servings 707 cals
- Preheat oven to 350 degrees F (175 degrees C).
- Heat 1 tablespoon olive oil in a skillet over medium heat. Season chicken with garlic salt; cook and stir in hot oil until no longer pink in the middle, about 5 minutes. Set aside to cool.
- Spread 1 tablespoon hummus over one side of each of the pita rounds nearly to the edges. Top with layers of pesto and alfredo sauce. Sprinkle a layer of chopped spinach over the alfredo sauce; top with even portions of chicken, artichoke hearts, feta cheese, mozzarella cheese, Parmesan cheese, and mushrooms. Drizzle remaining olive oil over the pizzas.
- Bake in preheated oven until cheese is melted and crust on pitas is slightly brown, about 15 minutes.
Per Serving: 707 calories; 38.7 g fat; 39.8 g carbohydrates; 50.9 g protein; 137 mg cholesterol; 1583 mg sodium. Full nutrition
ReviewsRead all reviews 6
I made this with whole wheat pita bread no meat and added greek olives and 2 T diced red onion with all the other ingredients mentioned in the recipe and I was amazed how great it turned out! I...
REALLY GOOD Nice Saturday lunch. I used a flat bread base, hummus , pesto, alfredo, then no artichoke hearts, small mushroom pieces ,chicken, halved olives and cherry tomatoes. All the cheese, ...
I used Purdue breaded chicken (precooked), sun dried tomato hummus with artichoke, basil Alfredo sauce recipes (both from allrecipes.com) and Italian blend cheese. Altogether (except for earlier...
Made as written, but used diced cooked chicken breast and it was wonderful. Very rich and filling.
The only changes made were I used a 12" thin pizza crust, and no mushrooms, because my husband doesn't like them. We loved it. he ate 5 slices , I had to fight to get 3. I was worried about laye...