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1
Using a sharp knife, split pitas in half.
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2
You will have 4 pita-size pizzas.
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3
Drain artichokes very well.
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4
Pat dry with paper towels.
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5
Drop into a food processor.
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6
Add 2 cloves garlic, oregano, basil, sea salt, pepper, red pepper flakes, and 1/2 red bell pepper.
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7
Drizzle in olive oil 1T at a time (3T in all) while you are pulsing ingredients.
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8
You want the consistency of a pesto spread.
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9
Meanwhile, place 4 pitas on a cookie sheet.
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10
Drizzle with olive oil (about 1/4T each) and sprinkle with 1/4T oregano
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11
Put in oven at 350 degrees for 10 minutes or until browned.
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12
Do not burn.
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13
You may also toast these in a toaster oven, if preferred.
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14
Remove from oven.
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15
Spread each pizza with about 1 T of artichoke pesto.
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16
Cube cooked chicken (use 1 chicken breast, spray with cooking spray and bake in oven safe dish at 350 degrees about 30 minutes until juices run clear.
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17
It iwll depend on how thick --how many ounces--the breast is.
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18
You may have to cook it longer if it is a large breast.
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19
Cut into the meat to check for doneness.
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20
Chop green onions and dice cilantro.
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21
For each pizza, add 1/4 chicken to each pizza.
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22
Sprinkle with onions and cilantro.
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23
add one wedge Laughing Cow cheese.
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24
Use a knife to separate it into small chunks.
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25
Place pizzas on a cookie sheet and return to hot oven.
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26
Bake at 350 until cheese is melted (about 5 minutes).
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27
Peel cucumber and cut into 4 matchstick size pieces.
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28
Lay out on flat surface.
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29
Sprinkle with sea salt.
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30
Remove cooked pizzas from oven
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31
Top generously with cucumbers.
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32
Slice each pizza into 2 or 4 slices.
