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.

Makes 4 servings

ACTIVE TIME: 25 minutes

TOTAL TIME: 35 minutes

EASE OF PREPARATION: Easy

2 teaspoons extra-virgin olive oil
1 bulb fennel, quartered, cored and thinly sliced, plus 1 tablespoon chopped feathery tops for garnish
1 red bell pepper, thinly sliced
8 ounces boneless, skinless chicken breast, very thinly sliced crosswise
4 6 1/2-inch whole-wheat pitas or eight 4-inch whole-wheat pitas
1 cup shredded provolone cheese
Freshly ground pepper to taste

1. Preheat oven to 500°F.
2. 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.
3. 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 INFORMATION: Per serving: (6 1/2-inch pita): 447 calories; 13 g fat (6 g sat, 4 g mono); 51 mg cholesterol; 53 g carbohydrate; 30 g protein; 10 g fiber; 660 mg sodium.
Nutrition bonus: Vitamin C (160% daily value), Vitamin A (35% dv), Calcium (25% dv).
3 Carbohydrate Servings

RELATED RECIPES: Grilled Pizza with Pesto, Tomatoes & Feta | Whole-Wheat Pizza Dough | Smoky Corn & Black Bean Pizza | Greek Pizza | Caramelized Onion & White Bean Flatbread

It was great!! My husband and I added mushrooms and Italian herb tomatoes. Yummy!

Sonya, San Antonio, TX