Whew! At just 13 minutes start to finish, this is your go-to recipe when you don’t have a minute to spare. Serve these toasty pizzas with a dressing-included bagged salad and you’ll be in and out of the kitchen in less than 30 minutes.
prep: 5 minutes broil: 8 minutes
makes: 12 mini pizzas
1 Preheat broiler. In a shallow dish combine oil, salt, and garlic. Add chicken; turn to thoroughly coat the chicken. Arrange the chicken in a single layer on the unheated rack of a broiler pan.
2 Broil chicken 3 to 4 inches from the heat about 5 minutes or until no longer pink, turning once. Cool chicken slightly; thinly slice.
3 For crusts, split pita bread to make 12 rounds. Arrange pita rounds, cut sides up, on two large baking sheets. Broil pita rounds for 30 to 45 seconds or until lightly toasted.
4 Spread a generous 1 tablespoon tomato sauce over each crust. Top with chicken, Parmesan cheese, and mozzarella cheese. Broil the pizzas about 1 minute or just until mozzarella melts.
nutrition facts per 2 mini pizzas: 345 cal., 8 g total fat (3 g sat. fat), 55 mg chol., 935 mg sodium, 38 g carb., 2 g fiber, 29 g pro.