Chicken and Spinach Pitta Pizza

Instructions

1. 1

   Heat the oven to 220°C (200°C fan)/425°F. Use four whole pittas weighing approximately 60 g each; do not split them. Wash and thoroughly dry the spinach, finely grate the garlic and grate the mozzarella, preferably from a firm block. Cut the chicken into 2 cm pieces.

2. 2

   Mix the tomato sauce with the garlic, oregano, black pepper and half the salt. Place the pittas on a large baking tray without overlapping, using two trays if necessary. Bake for 3–4 minutes until their surfaces feel dry, then remove from the oven.

3. 3

   Heat the olive oil in a large nonstick frying pan over medium-high heat. Add the chicken in a single layer and season with the remaining salt. Cook for 7–9 minutes, turning regularly, until lightly golden and the centre of the largest pieces reaches 74°C/165°F on a food thermometer. Add the spinach and stir for about 2 minutes until wilted and any released liquid has evaporated.

4. 4

   Spread the tomato sauce mixture evenly over the pittas, leaving a small border. Divide the cooked chicken and spinach between them, then sprinkle each with an equal amount of mozzarella.

5. 5

   Bake for 8–10 minutes until the cheese is melted and lightly golden and the pitta edges are crisp. If using two trays, swap their positions halfway through. Let stand for 2 minutes, then serve one pizza per person.