Chicken Pesto Pita Pizzas - cooking recipe

Ingredients

1 12 oz. bag frozen Fully Cooked Chicken Breast Fajitas
6 KRONOS Authentic Pita flat breads
2/3 c. regular or reduced fat mayonnaise
2 Tbsp. Racconto Traditional Basil Pesto
1 14 oz. can Reese Quartered Artichoke Hearts, drained
1 6 oz. jar Harvest Moon Sliced Mushrooms, drained
1 small red bell pepper, seeds removed
2 c. shredded four cheese pizza blend

Preparation

Heat oven to 450 degrees.
Place 2 oven racks in bottom half of oven.
Remove fajitas from packaging and place in a microwave safe dish.
Heat on HIGH power until pieces begin to thaw; stir and rearrange fajitas in dish as necessary.
Pull apart to separate; tear or cut chicken into bite-sized pieces.
Meanwhile, line 2 large baking sheets with foil.
Lay 3 pita shells on each baking sheet.
Combine mayonnaise with pesto; spread evenly over tops of pita bread, about 2 tablespoons on each.
Place chicken, artichoke hearts, and mushrooms over pesto layer.
Cut pepper into thin strips; lay strips over tops of pizzas and sprinkle evenly with cheese, 1/3 cup over each pizza.
Bake 15 to 20 minutes, or until cheese melts and begins to brown.
Let stand 2 to 3 minutes, cut into slices and serve.