Directions

1. Preheat the oven to 350°F.
2. In a medium saucepan over moderate heat, warm the oil. Add the onions and garlic and sauté until they begin to soften and caramelize, about 5 minutes.
3. Add the tomatoes, carrots, bell pepper, zucchini, and oregano, and simmer for 10 minutes.
4. Add the spinach, stir to combine, and continue simmering to wilt the spinach, about 1 minute.
5. Remove the vegetables from the heat and let cool. Purée the vegetables with a blender, leaving the vegetables chunky, or simply leave the vegetables whole.
6. Open the pita pockets and place a quarter of the chicken cubes inside each one. Add a few tablespoons of sauce to each pita and sprinkle with mozzarella cheese.
7. Arrange the pita pizza pockets on a large baking sheet and bake until the cheese is melted, 8 to 10 minutes.

Recipe Tips