This recipe from Everyday Flexitarian: Recipes for Vegetarians & Meat Lovers Alike is the perfect flexitarian dish - family members can choose their favourite toppings and assemble their own pies, co-author Nettie Cronish says. No meat? No problem. Simply skip the ground chicken.
1 tablespoon olive oil
6 ounces (175 g) ground chicken
6 pita pockets, each split into two rounds
1 cup tomato sauce
2 cups shredded mozzarella cheese
1/4 cup chopped fresh basil
1 cup shredded carrot
1 cup thinly sliced red bell pepper
1 cup thinly sliced fresh shiitake mushrooms
2 cups cherry tomatoes, halved
1 cup pitted olives (black or green), thinly sliced
1 red onion, thinly sliced
1 medium-sized zucchini, thinly sliced into rounds
1 cup finely grated Parmesan cheese
Heat oil in a skillet over medium-high heat. Add ground chicken, stirring and breaking it up with the back of a wooden spoon. Cook for four to six minutes, or until browned through. Drain off fat and set aside.
Preheat the oven to broil (500F) and move oven rack to top position.
Arrange pita rounds in one layer on baking sheets. Spread tomato sauce evenly over 12 pita rounds. Sprinkle mozzarella evenly overtop each round.
Divide and spread cooked chicken evenly overtop four tomato-cheese topped pita rounds. Top all pitas with basil, carrot, red pepper, mushrooms, cherry tomatoes, olives, red onion, and zucchini. Sprinkle Parmesan cheese evenly overtop each pita round. Broil for five minutes, or until cheese is bubbling and vegetables are golden.