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1 (6-inch) whole-wheat pita bread
1 tablespoon marinara sauce
2 ounces Cabot Habanero Cheddar, grated (about 1/2 cup)
2 (1/8-inch-thick) slices cooked deli chicken, cut into strips (about 2 ounces)
1/2 cup diced jarred roasted red peppers
2 teaspoons finely chopped green onion
Chopped fresh parsley (optional)

1. Preheat oven to 375°F.

2. Split pita into two rounds by placing flat on work surface and cutting carefully around edge. Separate rounds and place rough-side-up on baking sheet.

3. Spread each round with 1 1/2 teaspoons sauce. Top each with half of cheese, followed by half of chicken, peppers, green onion and parsley, if using.

4. Bake for 8 to10 minutes, or until cheese is melted and edges of pita are browned.

Recipe courtesy of John Ashton