Cor-Spec-Ops - Official Gateway to the Corrections Special Ops Community

Here's an easy, new take on pizza: pita rounds that hold a fennel and chicken saute and that are then baked until the cheesy topping melts. Although great warm, they're just like pizza: a fabulous lunch out of the fridge the next day.

Ingredients

2 teaspoons Extra-virgin olive oil
1 Bulb fennel, quartered, cored and thinly sliced, plus 1 tablespoon chopped feathery tops for garnish
1 Red bell pepper, thinly sliced
8 ounces Boneless, skinless chicken breast, very thinly sliced crosswise
4 6 1/2-inch whole-wheat pitas or eight 4-inch whole-wheat pitas
1 cup Shredded provolone cheese
Freshly ground pepper to taste

Preparation

1. Preheat oven to 500°F.

2. Heat oil in a large nonstick skillet over medium heat. Add fennel and bell pepper and cook, stirring often, until the vegetables begin to soften, about 5 minutes. Add chicken and cook another 5 minutes, stirring often, until the vegetables are tender and the chicken is cooked through.

3. Place pitas on a baking sheet and top each with an equal portion of the chicken and vegetable mixture; sprinkle with cheese and pepper. Bake until the cheese melts and turns golden, 10 to 15 minutes. Sprinkle with chopped fennel tops and serve warm.

Nutrient Information