Here's an easy, new take on pizza: pita rounds that hold a fennel and chicken saute and that are then baked until the cheesy topping melts. Although great warm, they're just like pizza: a fabulous lunch out of the fridge the next day. Source: EatingWell Magazine, August/September 2005

EatingWell Test Kitchen
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 500 degrees F.

    Advertisement
  • Heat oil in a large nonstick skillet over medium heat. Add fennel and bell pepper and cook, stirring often, until the vegetables begin to soften, about 5 minutes. Add chicken and cook another 5 minutes, stirring often, until the vegetables are tender and the chicken is cooked through.

  • Place pitas on a baking sheet and top each with an equal portion of the chicken and vegetable mixture; sprinkle with cheese and pepper. Bake until the cheese melts and turns golden, 10 to 15 minutes. Sprinkle with chopped fennel tops and serve warm.

Nutrition Facts

449 calories; 13.4 g total fat; 5.6 g saturated fat; 51 mg cholesterol; 667 mg sodium. 563 mg potassium; 52.7 g carbohydrates; 10.4 g fiber; 6 g sugar; 29.7 g protein; 1752 IU vitamin a iu; 45 mg vitamin c; 34 mcg folate; 251 mg calcium; 1 mg iron; 82 mg magnesium; 1 g added sugar;

Reviews (6)

Read More Reviews
6 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/30/2011
super yummy and super easy. My seven year old loves it minus the peppers my 2 year old as-is and my picky eater with both the fennel and the peppers removed (but his tastes don't account for much!!). My husband and I find it quite enjoyable as well. Works well for a meal snack or as an appetizer at parties. Winning recipe in our house! Read More
Rating: 5 stars
10/30/2011
Can't really rate yet as I haven't tried it. It looks amazing. Do you think you could use flour totillas? And would one preheat it before layering the ingredients? I guess I could just try it. Can't get decent pita down here in Florida. Guess not enough Lebanese down here. Have to get it from friends in MA. Read More
Rating: 5 stars
10/30/2011
It was a hit! Very tasty and looked great like gourmet pizza! I brought some in to the office for lunch the next day and all the girls wanted the recipe one of them has made it already. When I was making it I noticed the recipe doesn't call for salt. I wasn't comfortable with that so I did add a little to the veggies. I also added to the vegetables some small sliced portabella mushrooms and one small thinly sliced onion. I love fennel with chicken and will look for more recipes. Thanks so much for this recipe. Heather Read More
Advertisement
Rating: 5 stars
10/30/2011
great tasting and you can make it ahead of time and refrigerate then bake later. i add some hot garlic sauce to add some depth and use a little dice garlic (who doesn't love garlic?) Read More
Rating: 5 stars
10/30/2011
I did some fairly substantial tinkering to this recipe (because like some other commenters I thought it sounded quite bland). The end result is Grilled Asian Fennel and Chicken Flatbread which you can read about on my Eating the Rainbow food blog at: http://superfoodsyear.blogspot.com/2010/08/tinkering-makes-for-tasty.html Enjoy! Read More
Rating: 5 stars
10/29/2011
Great for Entertaining..... I also did some tampering some inspired by previous comments so thank you. Adding onion mushroom and roasted garlic from whole foods. Minced garlic may have done the trick but I did not feel like peeling garlic today hahaha! I also threw some oregano and some cayenne pepper in there. I used mozzarella cheese. Overcooked them on accident but worked well cause my husband loved it overcooked and crunchy!! He said we need to entertain with these! I think a glass of red wine would be perfect with this. Might try adding tomatoes next time. Read More
Advertisement