Does anyone else just feel like pizza on a Friday night is a necessity? I always grew up eating pizza on a Friday night, as did my husband. So when we got married, what did we do? We ordered pizza on Friday night of course! We both looooove a big ole white pizza with lots of garlic, cheese, and veggies. Mmmm…that just screams Friday night to me. Garlic breath and carbs. Sign me up!
Now, let me assure you that my husband and I treat ourselves within reason. But we found that there were so many ways to recreate our favorite unhealthy foods and make them a bit more waist line friendly, and pizza just so happened to be one of them.
I pulled out Fixate, a cook book written by the creator of the 21 Day Fix, Autumn Calabrese and I started flipping the pages. PITA PIZZA. Boom shaka laka.
As per the usual, I couldn’t just follow the recipe. I had to make the recipe…mine! Below is how we now make our garlicky, cheesy, veggie loaded, delicious, pita pizza….every Friday! Enjoy!
*Note: 21 day fix containers are used to prep and complete the meal.
2 tsp. herbed oil
1/4 tsp dried parsley
1/4 tsp dried basil
1/4 tsp onion powder
1/4 tsp garlic powder
2 blue containers mozzarella cheese (1 per pie)
2 green containers chopped broccoli and onions (1 per pie)
2 red containers pulled rotisserie chicken (1 per pie)
3 tbsp. part skim ricotta cheese (1.5 tbsp. per pie)
Start by laying out your pitas on a baking sheet. No need to spray the baking sheet! Below is the pita we have been using, but feel free to use the pita of your choice. Remember to take into account the size of the pita if you are counting containers for the 21 day fix. A small pita would account for 1 yellow, where are larger pita (like we use), would account for 2 yellows. I go for the larger pita because…yum.
Next, mix up your oil and herbs. Start by pouring 2 tsp. of the herbed oil into a small bowl. I LOVE Wegman’s Basting Oil. It’s a bit expensive, but it is just so perfect on these pita pizzas. It really kicks up the flavor. Next, add in your herbs. This is where you can play a bit if you’d like. You want oregano? Go for it. You want more garlic? Go for it. Hate parsley? Cool, leave it out. Make the oil yours! After you have added in all of the herbs, mix it thoroughly until you have a thicker liquid.
Next, start to spread the oil and herb mixture onto your pitas. Half of the mixture on one pita, the remainder on the second pita. You will notice that it is difficult to spread. This is because we are not slathering our pitas with oil! This is simply to adding some flavor and, when baked at a high temperature, some crunch. I use the back of a spoon to spread the mixture across the pita.
After you have spread the oil mixture as even as possible over both pitas, it’s time for the CHEESE. Love me some cheese. Mmmm. Fill up your blue container and spread the mozzarella evenly across the pita. This will create a very thin layer of cheese. You will look at it and say, “Umm…I need more.” You don’t. I promise. Once it melts, you will see that it is plenty. And I LOVE cheese. So much. So just trust me. After you have put your cheese on pita #1, repeat with pita #2.
Okay, it’s veggie time. Chop up your broccoli and onions into small pieces. Remember, this is going on top of your pizza so the smaller, the better. You want to chop up one full green container of broccoli and one full green container of onions. I used a white onion, but if you like more of that bold onion-y flavor feel free to use something that packs more of a punch.
After you have chopped your veggies, steam ’em up! You can absolutely saute them, but this typically calls for more oil, and let’s remember this pita pizza should be waist line friendly, so I steam mine. Steam those veggies until they softness you desire. We like them to be rather soft, so I keep them in the steamer for a bit longer than most probably would.
When your veggies are steaming, pull some rotisserie chicken off the carcass (HATE THAT WORD). We get our rotisserie chicken from Wegman’s or Costco. Honeslty, Costco rotisserie chicken is BANGIN’. It’s bigger, more moist (another word I hate), and just totally succulent. Both are $4.99 so you just can’t beat NOT having to cook your own chicken at that price. So much easier.
After your veggies are done, fill your green container with a mixture of the onions and broccoli and put it onto your pita. Repeat with pita #2.
Then, add 1 red of pulled rotisserie chicken to each pita as well.
Next, top each pita with 1.5 tbsp of ricotta. I’m classy and usually just use my finger to plop little bits all over the pizza. Ricotta MAKES this pizza! Don’t skip this step!
Last, but not least, pop those pita pizzas into the oven at 425 for 9 minutes to crisp up the pita and melt that cheese. I top mine with some Frank’s hot sauce because I top everything with Frank’s hot sauce. And….voila! You have yourself a delicious Friday night pizza that is not going to leave you feeling like a walking carb! You’ll still have the garlic breath. Just rock it. It’s worth it.
21 Day Fix Containers:
2 yellow (depending on size of pita)
1 green (veggies)
1 red (chicken/ricotta cheese)
1 blue (mozzarella)
1 tsp. (oil)