Chicken and Broccoli Pita Pizzas

A whole-wheat pita spread with chunky tomato sauce and topped with diced grilled chicken, cooked broccoli, a little parmesan and basil, baked hot until the edges crisp. One pizza comes to roughly 264 calories with about 20 g of protein, which makes it a quick lunch that uses up leftover chicken.

Heat is what separates this from a soggy sandwich. Bake at 450°F on a preheated sheet so the underside of the pita crisps before the sauce soaks through, and keep the sauce to a thin layer. Squeeze the cooked broccoli dry before it goes on, or it steams the top instead of browning.

Cook the chicken and broccoli ahead and this is an eight-minute meal; the toppings keep three days in the fridge. Swap the chicken for canned tuna, white beans or leftover roast vegetables. A toaster oven works for one or two pizzas and does not heat up the kitchen.