Tomato sauce and mozzarella are really good together, but they’re not the only flavor game in town. Southwestern flavors can totally rock a pie, so skip the tomato sauce in favor of a spicy mole for the base, and try a whole-wheat pita instead of the traditional crust. It’s sturdy enough to support the full-meal topping of chicken, pepper jack cheese, salsa and sour cream. This is a knife-and-fork pizza, limited only by your imagination: try a dollop of black beans and some guacamole to finish it off.
|1 6-inch whole wheat pita||3 tablespoons shredded cooked chicken|
|3 tablespoons store-bought mole sauce||Salsa, sour cream and sliced green onion for garnish|
|1/4 cup grated pepper jack cheese|
Preheat the oven to 375 degrees and place the pita on a baking sheet. Spoon on the mole, swirling it with the back of the spoon to cover the pita to the edges. Top with the cheese.
Sprinkle the chicken over the top and bake for 10 minutes, until the cheese is melting and the pita and chicken are heated through. Remove to a serving plate and top with a spoonful of salsa and sour cream in the center. Sprinkle on green onion and serve at once.
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