Southwestern Pita Pizza

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.

Sharon Bowers

Southwestern Pita Pizza

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    Ingredients

    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

    directions

    Total:
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    • 1

      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.

    • 2

      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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