1 (6-inch) whole-wheat pita bread
1 tablespoon marinara sauce
2 ounces Cabot Habanero Cheddar, grated (about ½ cup)
2 (⅛-inch-thick) slices cooked deli chicken, cut into strips (about 2 ounces)
½ cup diced jarred roasted red peppers
2 teaspoons finely chopped green onion
Chopped fresh parsley (optional)
PREHEAT oven to 375°F.
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.
SPREAD each round with 1 ½ teaspoons sauce. Top each with half of cheese, followed by half of chicken, peppers, green onion and parsley, if using.
BAKE for 8 to 10 minutes, or until cheese is melted and edges of pita are browned.
Recipe courtesy of John Ashton.