Let Me Tell You About These Pita Pizzas…

Okay, so picture this: It’s a Tuesday night, my kid’s got soccer, I’ve got laundry, and, true story, the dog just ate my shopping list. I needed dinner fast, but I didn’t want to just throw cereal at everyone (again). That’s when these Tuscan Garlic Chicken Pita Pizzas came to the rescue. I first made these after a trip to Florence where, let’s be honest, I ate my body weight in garlic chicken and crusty bread. Anyway, I tried to recreate those flavors, but with whatever I had in the fridge. Turns out, pita bread is a whole vibe for pizza! And bonus: no one complained about dinner. Miracles do happen, apparently.

Why I Keep Coming Back to This Recipe

I make this when I need dinner done (like, now now). My husband always hovers for the first slice because he says "the crust is the best part" – he’s not wrong. My family goes crazy for this because you basically get to pile on whatever toppings you want (except anchovies, because we all remember that disaster). Also, there’s no complicated dough—pitas just work. I used to be super fussy about the cheese, but actually, any melty one will do just fine. And if you’re a garlic person? Oh buddy, you’re in for a treat.

What You’ll Need (and What I Sometimes Substitute)

4 round pita breads (white or whole wheat, or naan in a pinch – my neighbor swears by the Trader Joe’s ones, but honestly, any will do)
2 cups cooked chicken breast, shredded (rotisserie chicken is my lazy go-to, but leftover grilled chicken is great too)
2 tablespoons olive oil (sometimes I use garlic-infused oil if I’m feeling extra)
3 cloves garlic, minced (or, fine, 2 if you’re not a vampire like me)
½ teaspoon dried Italian herbs (I’ve used just oregano before, it’s still good)
⅓ cup sun-dried tomatoes, chopped (jarred or dry, but soak the dry ones for a bit)
1 cup baby spinach (I sometimes skip it if my fridge is bare, but it does make me feel healthy-ish)
1 ½ cups shredded mozzarella (or provolone, or whatever odds and ends are in the cheese drawer)
½ cup crumbled feta (skip if you hate feta, but it’s kind of the magic here)
Salt & pepper, to taste (I sometimes go heavy on the pepper, don’t judge)

How I Throw These Together (AKA Directions)

First things first, preheat your oven to 425°F (220°C). Not gonna lie, I forget this step half the time. If you’ve got a pizza stone, toss it in—makes the bottom crispier, but honestly a regular baking sheet works too.
While that’s heating, grab a small skillet, add your olive oil, and toss in the garlic. Medium heat, just until it smells amazing (about a minute). Don’t let it burn—that’s my Achilles’ heel; burnt garlic tastes like regret.
Stir your cooked chicken and Italian herbs into the pan. Season with a bit of salt and pepper. This is where I usually sneak a taste, you know, for science. Add the sun-dried tomatoes, and let everything warm through for 2-3 mins. If it looks a bit dry, a splash more oil won’t hurt.
Lay your pita breads on a parchment-lined baking sheet (or straight onto the oven rack if you like things wild and messy, though it can get, well, messy). Divide the chicken mixture evenly on top.
Toss on the spinach (I just tear it up), then a solid blanket of mozzarella, and a good sprinkle of feta. Don’t worry if it looks like a cheese mountain—it all melts down anyway.
Bake for 8-10 minutes, until the cheese is bubbling and the pita edges look golden. Actually, I find it works better if you check at 8 mins, then give it a couple more if you want it extra crispy.
Let cool for, like, 2 minutes (or as long as you can stand it), then slice into quarters, triangles, whatever makes you happy.

Stuff I’ve Learned (Notes)

Pitas that are a bit stale actually crisp up better (who knew?)
If you overload the toppings, it gets soggy in the middle. I still do it sometimes. No regrets.
Jarred sun-dried tomatoes can be super salty—taste before you salt everything else.
I used to skip parchment, but scraping burnt cheese off the tray is a pain, so...parchment it is.

Variations I’ve Messed With (Some Worked, Some...Not So Much)

Tried with roasted red peppers instead of sun-dried tomatoes (pretty tasty, actually!)
Used leftover roast turkey once—surprisingly good but a bit drier. Maybe more oil next time?
Went all-veggie for my cousin’s kid, swapped chicken for sautéed mushrooms—totally worked.
Once tried BBQ chicken and cheddar—honestly, not my best idea, but my brother liked it. Go figure.

What You’ll Need to Make It (Equipment)

Baking sheet (if you don’t have one, an upside down roasting tin works—don’t ask how I know this)
Small skillet or frying pan
Cheese grater (pre-shredded works if you’re in a pinch, but grating your own is more satisfying, I think)
Parchment paper (or foil, but parchment burns less, trust me)

Tuscan Garlic Chicken Pita Pizzas in 30 Minutes

How to Store (If You Actually Have Leftovers)

Honestly, in my house it never lasts more than a day! But if you’ve got some left, cool them completely, then stack with parchment in between in a sealable container. Fridge: up to 2 days. They actually taste better cold, but if you want them hot, reheat in the oven at 350°F for 5-6 mins (microwave makes them kinda limp, just saying).

How We Serve It (aka The Fun Part)

Most nights, it’s just a big board in the middle of the table and everyone grabs a slice. But if I’m feeling fancy (rare, but it happens), I’ll drizzle a little balsamic glaze over the top and serve with a simple salad (sometimes just arugula with a squeeze of lemon). One time, we did a make-your-own night with a bunch of toppings set out—highly recommend if you want to keep the peace at dinner.

Lessons I’ve Learned (Pro Tips)

I once tried rushing the garlic and burnt it—just don’t, the bitterness lingers.
Piling too much cheese (yes, there is such a thing) will drown out the other flavors. I love cheese, but even I admit it.
If you’re pressed for time, pre-shredded cheese is fine, but it doesn’t melt as nicely.

FAQ (Straight From My Kitchen)

Can I use flatbread instead of pita?
Oh, totally! I’ve done this with flatbread, naan, even those weird tortilla wraps that were hiding at the back of the cupboard. Just adjust the baking time—a thinner bread might crisp up faster.

Is it okay to use raw chicken?
I wouldn’t—this is meant for pre-cooked chicken to save time, and you want everything safe and fast. If you only have raw, just cook it first (maybe try this method from Serious Eats—super reliable).

What’s the best cheese blend?
Honestly, depends what’s in your fridge! Mozzarella and feta is my go-to, but provolone, fontina, even shredded parmesan works. I’ve used vegan cheese once (for a friend)—didn’t melt great, but the flavor was good. For more cheese talk, I check Cheese Grotto sometimes.

Is there a gluten-free option?
For sure—look for gluten-free pita (Udi’s makes one I like). Everything else in the recipe is naturally gluten-free, so you’re good to go.

Can I freeze these?
You can, but the crust tends to go a bit chewy when reheated. If you must, wrap tightly and use within a month. I don’t freeze them often though, they disappear fast around here!

Oh—One Last Thing

If you end up with leftover spinach and you’re at a loss, just toss it in your eggs the next morning. Or don’t. Sometimes I find things in the fridge weeks later and wonder what my original plan was. Anyway, happy pizza night!

Tuscan Garlic Chicken Pita Pizzas in 30 Minutes