2 5-ounce can no-salt-added chunk chicken breast, drained
¼ cup bottled salsa
1 cup shredded reduced-fat Monterey Jack and/or cheddar cheese (4 ounces)
1½ cups shredded lettuce
⅔ cup halved grape tomatoes or chopped tomato
¼ cup light sour cream (see Tip)
1 to 2 teaspoons fat-free milk
Preheat oven to 425°F. Place pita bread pieces, cut sides up, on an ungreased baking sheet lined with parchment paper or foil. Lightly brush cut sides of each piece with oil. Bake about 4 minutes or until lightly browned and crisp.
Meanwhile, in a small bowl, stir together drained chicken and salsa. Evenly spoon chicken mixture over pita bread pieces. Sprinkle with cheese.
Bake about 5 minutes more or until chicken is heated through and cheese melts.
As pizza bakes, in a small bowl, stir together light sour cream and fat-free milk.
To serve, top chicken pitas with lettuce and sprinkle with grape tomatoes. Drizzle with the sour cream.
Tip: If desired, transfer sour cream and milk mixture to a small resealable plastic bag. Snip off one corner and squeeze onto pizzas.