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



  • Preheat oven to 500 degrees F.

  • 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;

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