Spring Pesto Chicken Feta Pizza
This is a great way to use leftover cooked chicken and clean out your fridge. It’s perfect for a busy weeknight and comes together in a cinch!
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Total Time: 20 Minutes
6 Pita Breads
1 Cup of Pesto (homemade or store bought)
1 Cup of Chopped Cooked Chicken
1 Package of Sun-dried Tomatoes
Half an Onion Thinly Sliced
6 oz. Gold Creek Farms Feta Crumbled
Preheat oven to 400 degrees. Spread pesto on pita bread. Layer pitas with chicken, sun-dried tomatoes, onion, and sprinkle with feta cheese. Bake for 10 minutes or until feta starts to melt. Remove from oven and slice each pita into 4 pieces. Enjoy!