Veg on a Wedge Pita Pizza - pita breads

Method

• Using a sharp knife, split pitas in half.
• You will have 4 pita-size pizzas.
• Drain artichokes very well.
• Pat dry with paper towels.
• Drop into a food processor.
• Add 2 cloves garlic, oregano, basil, sea salt, pepper, red pepper flakes, and 1/2 red bell pepper.
• Drizzle in olive oil 1T at a time (3T in all) while you are pulsing ingredients.
• You want the consistency of a pesto spread.
• Meanwhile, place 4 pitas on a cookie sheet.
• Drizzle with olive oil (about 1/4T each) and sprinkle with 1/4T oregano
• Put in oven at 350 degrees for 10 minutes or until browned.
• Do not burn.
• You may also toast these in a toaster oven, if preferred.
• Remove from oven.
• Spread each pizza with about 1 T of artichoke pesto.
• Cube cooked chicken (use 1 chicken breast, spray with cooking spray and bake in oven safe dish at 350 degrees about 30 minutes until juices run clear.
• It iwll depend on how thick --how many ounces--the breast is.
• You may have to cook it longer if it is a large breast.
• Cut into the meat to check for doneness.
• Chop green onions and dice cilantro.
• For each pizza, add 1/4 chicken to each pizza.
• Sprinkle with onions and cilantro.
• add one wedge Laughing Cow cheese.
• Use a knife to separate it into small chunks.
• Place pizzas on a cookie sheet and return to hot oven.
• Bake at 350 until cheese is melted (about 5 minutes).
• Peel cucumber and cut into 4 matchstick size pieces.
• Lay out on flat surface.
• Sprinkle with sea salt.
• Remove cooked pizzas from oven
• Top generously with cucumbers.
• Slice each pizza into 2 or 4 slices.