I’m doing less and less cooking on the stove or in the oven with summer being upon us (in a little south-facing apartment that we don’t want to run the A/C in all day).
When we were building our wedding registry we just happened to go for a toaster oven instead of a toaster and man has it been SO handy! You can also make this in a skillet with the lid on (definitely cooler than using the oven) which is how we used to make them in the back-country back in my canoe trip leading days.
I made this pizza with leftover grilled chicken but you could also just do cheese! We were out of tomato sauce so I made this as a white pizza but it would also be delicious with sauce!
Fueling notes:
- 1 pizza has 40 g of carbs and 34 g of protein w/ chicken (24 g w/o)
- Pre-workout: good choice if you have 2+ hours until your session
- Post-workout: eat within 2 hours of your session
- Consider pairing with fruit or another source of carbs for optimal fueling and recovery
The stuff
- 1 pita (whole wheat are my fav)
- Drizzle of oil or tomato sauce
- ½ cup of shredded mozzarella
- 1/4 cup of cooked chicken breast, chopped
- 2 tablespoons diced red onion
- 2 tablespoons of feta cheese
- Optional: garlic powder and red pepper flakes
The steps
- If you’ll be using an oven, preheat it to 350 degrees. You can also use a toaster oven or a skillet + lid
- Drizzle oil or spread the sauce on the pita then add the chicken first (to keep it moist) followed by mozzarella cheese, feta, and red onion
- Cook for around 10 minutes in the oven or toaster oven or for about 5 minutes on low heat in a covered skillet until the cheese is melted
- Enjoy your mini piece of joy!
Did you make it? I’d love to see how it turned out! Tag @climbingdietitian on instagram.
Other Recipes to Check Out
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