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Preheat oven to 200 °C (400 °F). Place oven rack in lowest position. Line a baking sheet with parchment paper (or use a reusable baking mat).
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Place pitas on baking sheet and brush with oil.
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Thinly slice onion and drain artichoke hearts.
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Divide onion, artichoke hearts, chicken and olives evenly between pitas. Crumble feta over pizzas.
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Bake for 5–7 minutes or until pizzas are browned.
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Top with fresh oregano and serve.
This recipe is best prepared at the last minute and keeps for 3 days in the refrigerator.
NOTE
Greek-style pitas are thicker than regular pitas, which makes them the perfect stand-in for a pizza crust. Use thin pitas for sandwiches or to make chips.
From the book Soupers rapides by Geneviève O’Gleman in collaboration with Les Éditions de l’Homme
Photo Credit: Maude Chauvin