1 cup (4 ounces) shredded part-skim mozzarella cheese
Place pita breads on an ungreased baking sheet. Bake at 400 degrees for 5-7 minues or until lightly browned.
Meanwhile, in a small skillet, saute onion and garlic in oil until tender. In a small bowl, combine sour cream and pesto. Top each pita with onion mixture; spread pesto mixture evenly over onion layer.
Top with chicken, tomatoes, and cheese. Bake for 7-9 minutes or until cheese is melted.
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