Wednesday, May 23, 2012

Buffalo Chicken Pita Pizza


I'm not as particular about cooking as some may think. Food doesn't always have to be homemade. Ingredients don't have to be home grown. Dishes don't always have to be from scratch. The truth is, it's a challenge enough to get dinner on the table after a long day at work so I take shortcuts where I can. For example, this Buffalo Chicken Pita Pizza incorporates a few shortcuts where the end result is probably just as good as making it entirely from scratch... only I saved some time and effort I could use elsewhere. Pita bread serves as a crust, blue cheese dressing serves as a "pizza sauce", rotisserie chicken tossed in hot wing sauce serves as a topping and the pizza is baked to perfection in the same amount of time it takes for me to chase down my toddler and get him in the high chair.

I stopped at a local bakery {Rose's Wheat Free Bakery} over the weekend that specializes in wheat free baked goods. One of their popular items is their pita bread. I've indulged in their gluten free cheesecake, croissants and brownies in the past so I finally got a chance to pick up their pita to try. They served as a great base as a pizza and they're a perfect size for an individual serving. You can certainly make your own or use store bought for this recipe. After making this, I plan on using pitas as a quick way to enjoy a pizza without all the effort!

Buffalo Chicken Pizza
recipe adapted from Food
4 pita bread rounds (or GF pitas)
1/4 cup bottled or homemade blue cheese dressing
bottled buffalo wing sauce
9 ounces rotisserie chicken, shredded
3/4 cup thinly sliced celery
1 tablespoon minced chives

Preheat oven to 450°F Place pita rounds on a baking sheet. Divide blue cheese dressing among the pitas and spread on top.
Toss chicken with buffalo wing sauce to coat and top the pitas. Sprinkle with celery and bake in the preheated oven for about 10 minutes or until heated through and pitas are crisp. Transfer to plates and sprinkle with chives.