Author: foodcookingrecipe

The perfect pizza crust – it’s a quest many of us have embarked upon, with varying degrees of success. But what if we told you that achieving crispy, golden-brown perfection wasn’t just a matter of skill and patience? It all comes down to one simple secret: the pizza stone. When cooked on a hot stone, your dough transforms into a crispy masterpiece, with a texture and flavor that’s hard to replicate any other way.

In this article, we’ll be sharing 18 mouth-watering pizza stone recipes that will take your culinary game to the next level. From classic margherita pizzas to more adventurous combinations like truffle oil and mushroom flatbread, there’s something for every taste bud. So grab a cold glass of wine (or two), preheat your oven, and get ready to unleash your inner pizzaiolo!

Classic Margherita Pizza on a Stone

Discover the simplicity of Neapolitan-style pizza with this classic Margherita recipe, perfectly cooked to a crispy crust and topped with fresh flavors. This iconic combination is sure to become a favorite in your household.

Ingredients:

– 1 lb (0.45 kg) high-protein flour
– 625 ml water
– 10 g active dry yeast
– 20 g salt
– 2 tbsp olive oil
– 8 oz (225g) San Marzano tomatoes, crushed
– 8 oz (225g) fresh mozzarella cheese, sliced
– Fresh basil leaves

Instructions:

1. Preheat your oven to its highest temperature setting with a baking stone inside.
2. In a large mixing bowl, combine flour, yeast, and salt. Gradually add water while stirring.
3. Knead the dough for 5-7 minutes until smooth and elastic. Let it rest for 30 minutes.
4. Roll out the dough to your desired thickness (about 1/8 inch or 0.3 cm).
5. Place the dough on a piece of parchment paper or lightly floured pizza peel, leaving a small border around the edges.
6. Top with crushed tomatoes, mozzarella cheese, and fresh basil leaves.
7. Slide the parchment paper onto the preheated stone for 10-12 minutes, until crust is golden brown.

Cooking Time: 10-12 minutes

Wood-Fired Style Neapolitan Pizza

Experience the authentic flavor of a traditional Neapolitan pizza cooked in a wood-fired oven, recreated in your own home kitchen. This recipe yields a crispy crust, sweet tomato sauce, and melty mozzarella cheese.

Ingredients:

– 1 lb (450g) Caputo or similar “00” flour
– 62°F (17°C) water
– 1 tsp active dry yeast
– 1 tsp salt
– 2 tbsp extra-virgin olive oil
– 12 oz (340g) San Marzano tomato sauce
– 8 oz (225g) fresh mozzarella cheese, sliced
– Fresh basil leaves

Instructions:

1. Combine flour, yeast, and salt in a mixing bowl.
2. Gradually add water while kneading until a smooth dough forms.
3. Rest the dough for 24 hours at room temperature or 12 hours in the refrigerator.
4. Preheat your oven to its highest setting (usually around 550°F/290°C) with a baking steel or stone inside.
5. Roll out the dough to desired thickness and place on parchment paper.
6. Spread tomato sauce, leaving a 1/2 inch border around edges.
7. Top with mozzarella cheese and basil leaves.
8. Bake for 10-12 minutes, or until crust is golden brown and cheese melted.

Cooking Time: 10-12 minutes

Garlic and Herb Focaccia Bread

Fresh from the oven, this garlic and herb focaccia bread is perfect for snacking or serving alongside your favorite soups and salads. With its crispy crust and soft interior, it’s sure to become a new family favorite.

Ingredients:

– 1 1/2 cups warm water
– 2 teaspoons active dry yeast
– 3 tablespoons olive oil
– 1 teaspoon salt
– 3 cloves garlic, minced
– 1 tablespoon chopped fresh rosemary
– 1 tablespoon chopped fresh thyme
– 1 cup all-purpose flour

Instructions:

1. In a large bowl, combine warm water and yeast. Let sit for 5 minutes.
2. Add olive oil, salt, garlic, rosemary, and thyme to the bowl. Mix until a shaggy dough forms.
3. Gradually add flour to the bowl, mixing until a sticky dough forms.
4. Knead the dough on a floured surface for 5-7 minutes.
5. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour.
6. Preheat oven to 400°F (200°C). Punch down the dough and shape into a rectangle.
7. Bake for 20-25 minutes or until golden brown.

Cooking Time: 20-25 minutes

Thin Crust Pepperoni Pizza

A simple and flavorful recipe that yields a crispy thin crust topped with savory pepperoni slices, perfect for a quick weeknight dinner or game-day gathering.

Ingredients:

– 1 cup warm water
– 2 teaspoons active dry yeast
– 3 tablespoons olive oil
– 1 teaspoon salt
– 3 cups all-purpose flour
– 8-10 pepperoni slices

Instructions:

1. Preheat oven to 425°F (220°C). In a large mixing bowl, combine warm water and yeast; let sit for 5 minutes.
2. Add olive oil, salt, and 2 cups of flour to the bowl. Mix until a shaggy dough forms.
3. Gradually add remaining cup of flour, kneading until smooth and elastic.
4. Roll out dough into a thin circle (about 1/8 inch thick).
5. Place pepperoni slices on one half of the dough, leaving a small border around edges.
6. Fold the other half over to form a triangle or rectangle; press edges to seal.
7. Bake for 12-15 minutes, or until crust is golden brown and pepperoni is crispy.

Cooking Time: 12-15 minutes

Charred Veggie Flatbread

This Charred Veggie Flatbread recipe combines the smoky flavors of roasted vegetables with the warmth and crunch of a crispy flatbread. Perfect for a quick weeknight dinner or as an appetizer for your next gathering.

Ingredients:

– 1 package of flatbread dough (homemade or store-bought)
– 2 tablespoons olive oil
– 1 large red bell pepper, sliced
– 1 large yellow bell pepper, sliced
– 1 small red onion, thinly sliced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional: crumbled feta cheese or chopped fresh herbs for garnish

Instructions:

1. Preheat oven to 425°F (220°C).
2. Roll out the flatbread dough to your desired thickness.
3. Brush the flatbread with olive oil, leaving a 1-inch border around the edges.
4. Arrange the bell pepper and onion slices on one half of the flatbread, drizzling with any remaining olive oil.
5. Fold the other half of the flatbread over the vegetables to form a half-moon shape.
6. Bake for 15-20 minutes or until the crust is golden brown and the vegetables are tender.

Cooking Time: 15-20 minutes

Homemade Sourdough Pizza

Get ready to elevate your pizza game with this simple and delicious homemade sourdough pizza recipe! With a tangy sourdough crust and a flavorful topping combination, you’ll be hooked from the first bite.

Ingredients:

– 1 cup sourdough starter (active and bubbly)
– 2 cups bread flour
– 1 tsp salt
– 1 tbsp olive oil
– Toppings of your choice (e.g. tomato sauce, mozzarella cheese, pepperoni, bell peppers, onions)

Instructions:

1. Preheat oven to 425°F (220°C).
2. In a large mixing bowl, combine sourdough starter, bread flour, and salt. Mix until a shaggy dough forms.
3. Knead the dough on a floured surface for 5-7 minutes, until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature for 2-3 hours, or until doubled in size.
5. Punch down the dough and shape into your desired pizza crust shape.
6. Top with your favorite toppings and drizzle with olive oil.
7. Bake for 15-20 minutes, or until crust is golden brown and toppings are cooked through.

Cooking Time: 15-20 minutes

BBQ Chicken Stone-Baked Pizza

Elevate your pizza game with this unique BBQ chicken stone-baked pizza recipe, featuring tangy BBQ sauce and crispy chicken. This easy-to-make dish is perfect for a quick dinner or weekend gathering.

Ingredients:

– 1 lb pizza dough
– 1/2 cup BBQ sauce
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 red bell pepper, sliced
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 cup shredded mozzarella cheese
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Preheat oven to 425°F (220°C).
2. Roll out pizza dough to desired thickness.
3. In a separate pan, cook chicken until browned and cooked through.
4. Top pizza dough with BBQ sauce, chicken, bell pepper, onion, garlic, and mozzarella cheese.
5. Season with salt and pepper as needed.
6. Bake for 15-20 minutes or until crust is golden brown.

Cooking Time: 15-20 minutes

Four Cheese Stone Oven Pizza

Experience the perfect blend of creamy cheeses on a crispy stone-oven baked crust with this recipe.

Ingredients:

– 1 lb pizza dough (homemade or store-bought)
– 1 cup shredded mozzarella cheese
– 1/2 cup crumbled feta cheese
– 1/4 cup grated Parmesan cheese
– 1/4 cup ricotta cheese
– 1 tsp dried oregano
– Salt and pepper to taste

Instructions:

1. Preheat stone oven to 425°F (220°C).
2. Roll out pizza dough to desired thickness.
3. Spread mozzarella cheese evenly over the dough, leaving a small border around the edges.
4. Top with feta, Parmesan, and ricotta cheese in that order.
5. Sprinkle oregano, salt, and pepper to taste.
6. Bake for 12-15 minutes or until crust is golden brown and cheese is melted and bubbly.

Cooking Time: 12-15 minutes

Pesto and Sun-Dried Tomato Pizza

Pesto and Sun-Dried Tomato Pizza Recipe

Create a flavorful and visually appealing pizza with the perfect blend of creamy pesto, sweet sun-dried tomatoes, and melted mozzarella cheese.

Ingredients:

– 1 1/2 cups warm water
– 1 tablespoon sugar
– 2 teaspoons active dry yeast
– 3 1/2 cups all-purpose flour
– 1 teaspoon salt
– 2 tablespoons olive oil
– 1/4 cup pesto sauce
– 1/2 cup sun-dried tomatoes, chopped
– 8 ounces mozzarella cheese, shredded
– Fresh basil leaves, chopped (optional)

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a large mixing bowl, combine warm water, sugar, and yeast. Let it sit for 5 minutes until the mixture becomes frothy.
3. Add flour, salt, and olive oil to the bowl. Mix until a dough forms.
4. Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.
5. Roll out the dough into a circle or rectangle shape, about 1/4 inch thick.
6. Spread pesto sauce evenly over the dough, leaving a small border around the edges.
7. Top with sun-dried tomatoes and mozzarella cheese.
8. Bake for 15-20 minutes until crust is golden brown and cheese is melted.
9. Garnish with chopped fresh basil leaves, if desired.

Cooking Time: 15-20 minutes

Caramelized Onion and Goat Cheese Flatbread

This recipe combines the sweet and savory flavors of caramelized onions with the creaminess of goat cheese on a crispy flatbread crust. Perfect as an appetizer or snack, this flavorful flatbread is sure to please.

Ingredients:

– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/4 cup caramelized onions (see note)
– 1 sheet puff pastry, thawed
– 1/2 cup crumbled goat cheese
– Fresh thyme leaves, chopped (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out the puff pastry on a floured surface to a thickness of about 1/8 inch. Transfer to the prepared baking sheet.
3. Spread the caramelized onions over the center of the pastry, leaving a 1-inch border around the edges.
4. Top with crumbled goat cheese and sprinkle with chopped thyme (if using).
5. Fold the edges of the pastry up over the filling, pressing gently to seal.
6. Bake for 20-25 minutes, or until the crust is golden brown.

Note: To caramelize onions, cook sliced onions in a skillet with olive oil over low heat for about 30 minutes, stirring occasionally, until they are deep golden brown and sweet.

Spicy Sausage and Jalapeño Pizza

This spicy pizza combines the savory flavor of sausage with the bold heat of jalapeños, making it a unique and delicious twist on traditional pizza. Perfect for those who like a little kick in their meals!

Ingredients:

– 1 lb pizza dough
– 1/2 cup spicy Italian sausage, casings removed
– 2 large jalapeños, sliced
– 1/4 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 tsp olive oil
– Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F (220°C).
2. Roll out pizza dough to desired thickness.
3. Cook sausage in a skillet over medium-high heat, breaking up with spoon until browned, about 5 minutes.
4. Spread cooked sausage evenly over pizza crust.
5. Top with sliced jalapeños and mozzarella cheese.
6. Sprinkle Parmesan cheese on top.
7. Drizzle with olive oil and season with salt and pepper to taste.
8. Bake for 15-20 minutes or until crust is golden brown.

Cooking Time: 15-20 minutes

Artisan Rosemary and Sea Salt Bread

This recipe yields a crusty, flavorful bread with a subtle hint of rosemary and the perfect balance of saltiness. Perfect for serving alongside soups or stews, or simply enjoying on its own.

Ingredients:

– 1 cup warm water
– 2 teaspoons active dry yeast
– 3 tablespoons olive oil
– 1 teaspoon sea salt
– 4 cups all-purpose flour
– 2 sprigs fresh rosemary, chopped (about 1 tablespoon)
– 1 tablespoon coarse sea salt

Instructions:

1. In a large mixing bowl, combine warm water and yeast. Let it sit for 5 minutes until yeast is activated.
2. Add olive oil, sea salt, and 2 cups of flour to the mixture. Mix until shaggy dough forms.
3. Gradually add remaining 2 cups of flour, kneading the dough for 10-12 minutes until smooth and elastic.
4. Fold in chopped rosemary and coarse sea salt.
5. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1-2 hours or until doubled in size.
6. Preheat oven to 425°F (220°C). Bake the bread for 35-40 minutes or until golden brown.

Cooking Time: 35-40 minutes

Buffalo Mozzarella and Basil Pizza

A classic Italian-inspired pizza that combines the creaminess of buffalo mozzarella with the brightness of fresh basil leaves.

Ingredients:

– 1 pre-baked pizza crust (or homemade dough)
– 8 oz buffalo mozzarella, sliced
– 1/4 cup chopped fresh basil leaves
– 2 tbsp olive oil
– Salt and pepper to taste
– Optional toppings: cherry tomatoes, prosciutto, or arugula

Instructions:

1. Preheat oven to 425°F (220°C).
2. Roll out the pizza crust to desired thickness.
3. Arrange sliced mozzarella cheese on the crust, leaving a small border around the edges.
4. Sprinkle chopped basil leaves evenly over the mozzarella.
5. Drizzle olive oil over the pizza, making sure not to overpower the other flavors.
6. Season with salt and pepper to taste.
7. Bake for 12-15 minutes or until crust is golden brown and cheese is melted.

Cooking Time: 12-15 minutes

Tips:

– Use high-quality buffalo mozzarella for the best flavor.
– Don’t overdo it on the basil – you want a subtle hint of freshness, not overpowering the pizza.
– Feel free to add your favorite toppings to make this pizza your own!

Stone-Baked Garlic Knots

A flavorful twist on traditional garlic knots, these stone-baked treats are perfect for a quick snack or appetizer.

Ingredients:

– 1 1/2 cups warm water
– 2 teaspoons active dry yeast
– 3 tablespoons olive oil
– 1 clove garlic, minced
– 1 teaspoon salt
– 3 cups all-purpose flour

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a large mixing bowl, combine warm water and yeast. Let it sit for 5 minutes.
3. Add olive oil, garlic, and salt to the mixture. Mix until well combined.
4. Gradually add flour, one cup at a time, until a dough forms.
5. Knead the dough on a floured surface for 5-7 minutes.
6. Divide the dough into 8 equal pieces. Roll each piece into a ball and then flatten slightly into a knot shape.
7. Place knots onto a baking stone or sheet lined with parchment paper, leaving about 1 inch of space between each knot.
8. Bake for 12-15 minutes, or until golden brown.

Cooking Time: 12-15 minutes

Prosciutto and Arugula Pizza

Elevate your pizza game with this simple yet elegant recipe that combines the sweetness of caramelized onions, the saltiness of prosciutto, and the peppery flavor of arugula.

Ingredients:

– 1 lb pizza dough
– 1/2 cup caramelized onions (see note)
– 6 slices prosciutto, thinly sliced
– 4 cups arugula leaves
– 1/2 cup shredded mozzarella cheese
– Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F (220°C). Roll out the pizza dough to a thickness of about 1/4 inch.
2. Spread the caramelized onions over the dough, leaving a small border around the edges.
3. Arrange the prosciutto slices on top of the onions.
4. Sprinkle the arugula leaves and mozzarella cheese evenly over the pizza.
5. Season with salt and pepper to taste.
6. Bake for 12-15 minutes or until the crust is golden brown and the cheese is melted.
7. Remove from oven and let cool for a few minutes before slicing and serving.

Note: To caramelize onions, cook 1 large onion in a pan with 2 tbsp olive oil over medium-low heat for about 30 minutes, stirring occasionally, until they turn dark golden brown.

Truffle Oil and Mushroom Flatbread

This recipe combines the earthy flavors of sautéed mushrooms with the luxurious richness of truffle oil on a crispy flatbread crust. Perfect as an appetizer or side dish, this unique combination is sure to impress.

Ingredients:

– 1 1/2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon sugar
– 1/2 cup warm water
– 1 tablespoon olive oil
– 1/2 cup mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 tablespoons truffle oil
– 1 tablespoon chopped fresh parsley

Instructions:

1. Preheat oven to 425°F (220°C). In a large bowl, combine flour, salt, and sugar. Gradually add warm water and mix until a dough forms.
2. Knead the dough for 5 minutes, then let it rest for 10 minutes. Roll out to a thickness of about 1/4 inch (6 mm).
3. Heat olive oil in a skillet over medium-high heat. Add mushrooms and cook until golden brown, about 5 minutes.
4. Brush the flatbread with truffle oil, then top with sautéed mushrooms and sprinkle with parsley.
5. Bake for 12-15 minutes or until crust is golden.

Cooking Time: 25-30 minutes

Deep Dish Style Pizza on a Stone

Get ready for a game-changing pizza experience with this recipe that combines the classic deep dish flavors with the convenience of cooking on a stone. This hearty pie is perfect for family dinners or gatherings.

Ingredients:

– 1 1/2 cups warm water
– 3 tablespoons sugar
– 2 teaspoons active dry yeast
– 4 cups all-purpose flour
– 1 teaspoon salt
– 1 tablespoon olive oil
– 1 cup deep dish pizza sauce
– 2 cups shredded mozzarella cheese
– Toppings of your choice (e.g., pepperoni, mushrooms, bell peppers)

Instructions:

1. Preheat oven to 425°F (220°C). Place a pizza stone in the oven for at least 30 minutes.
2. In a large bowl, combine warm water, sugar, and yeast. Let it sit for 5-7 minutes until foamy.
3. Add flour, salt, and olive oil to the bowl. Mix until a dough forms.
4. Roll out the dough on a floured surface to a thickness of about 1/4 inch (6 mm).
5. Transfer the dough to a piece of parchment paper or a lightly floured pizza peel.
6. Spread the deep dish pizza sauce over the dough, leaving a 1-inch border around the edges.
7. Top with mozzarella cheese and your desired toppings.
8. Place the pizza on the preheated stone and bake for 20-25 minutes until crust is golden brown.

Cooking Time: 20-25 minutes

Roasted Garlic and Olive Focaccia

Roasted Garlic and Olive Focaccia Recipe

Summary:
Elevate your snack game with this savory Roasted Garlic and Olive Focaccia, perfect for a quick bite or as a base for a satisfying meal.

Ingredients:

– 1 1/2 cups all-purpose flour
– 1/4 cup olive oil
– 1/4 cup warm water
– 1/2 teaspoon active dry yeast
– 1/2 teaspoon salt
– 3 cloves roasted garlic, mashed
– 1/4 cup pitted green olives, sliced
– Coarse sea salt and fresh parsley for garnish

Instructions:

1. Preheat oven to 425°F (220°C).
2. In a large bowl, combine flour, olive oil, warm water, yeast, and salt.
3. Mix until dough forms; knead for 5-7 minutes.
4. Place dough on a baking sheet lined with parchment paper.
5. Spread mashed roasted garlic over the dough, leaving a 1-inch border.
6. Top with sliced green olives.
7. Bake for 15-18 minutes or until golden brown.

Cooking Time: 15-18 minutes

Garnish with coarse sea salt and fresh parsley before serving. Enjoy!

Summary

Get ready to elevate your pizza game with these 18 crispy pizza stone recipes! From classic Margherita to BBQ chicken, and from thin crust pepperoni to deep dish style, there’s a recipe here for every taste. Try making a wood-fired Neapolitan-style pizza, or opt for something more unique like truffle oil and mushroom flatbread. Whether you’re in the mood for a garlic and herb focaccia or a spicy sausage and jalapeño pizza, these recipes will guide you to perfect crusts every time.

Are you looking for a delicious and easy-to-make recipe that’s perfect for any occasion? Look no further than these 20 flavorful chicken pita pockets! From classic combinations to international twists, we’ve got you covered with a variety of mouth-watering recipes that are sure to please even the pickiest eaters.

Whether you’re in the mood for something spicy and bold or light and refreshing, there’s a pita pocket recipe on this list that’s sure to satisfy your cravings. And the best part? They’re all incredibly easy to make and require minimal ingredients. So why not get started today and discover your new favorite flavor combination?

In this article, we’ll be exploring 20 different chicken pita pocket recipes that are perfect for everything from casual weeknight dinners to impressive party gatherings. From classic Greek-style grilled chicken to spicy harissa and tangy tzatziki, there’s something on this list for everyone.

Stay tuned for the full recipe roundup and get ready to elevate your snack or meal game with these amazing chicken pita pockets!

Greek-style grilled chicken pita pockets with tzatziki

Savor the flavors of Greece with this easy and delicious recipe featuring juicy grilled chicken, crispy pita bread, and a refreshing tzatziki sauce.

Ingredients:

– 1 lb boneless, skinless chicken breast
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1 tsp lemon zest
– Salt and pepper to taste
– 4 pita breads
– Tzatziki sauce (see below for recipe)
– Lettuce, tomato, red onion, feta cheese, and pickled cucumbers for toppings

Instructions:

1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together olive oil, garlic, oregano, lemon zest, salt, and pepper.
3. Brush the mixture evenly onto both sides of the chicken breast.
4. Grill chicken for 5-6 minutes per side or until cooked through.
5. Warm pita breads by wrapping them in foil and heating on the grill for a few minutes.
6. Assemble pita pockets with grilled chicken, tzatziki sauce, and desired toppings.

Tzatziki Sauce:

– 1 cup Greek yogurt
– 1/2 cup diced cucumber
– 1/4 cup chopped fresh dill
– 2 tbsp lemon juice
– Salt to taste

Combine all ingredients in a bowl and refrigerate until ready to use.

Cooking Time: 15-20 minutes

Spicy harissa chicken pita pockets with cucumber slaw

Transform ordinary pita pockets into a flavorful and spicy treat by filling them with juicy harissa chicken, crunchy cucumber slaw, and creamy tzatziki sauce.

Ingredients:

– 1 lb boneless, skinless chicken breast
– 2 tbsp harissa
– 1 tsp olive oil
– Salt and pepper to taste
– 4 pita breads
– Cucumber Slaw (see below)
– Tzatziki Sauce (see below)

Cucumber Slaw:

– 2 cucumbers, peeled and thinly sliced
– 1/4 cup plain Greek yogurt
– 1 tsp lemon juice
– Salt and pepper to taste

Tzatziki Sauce:

– 1 cup plain Greek yogurt
– 1/2 cup diced cucumber
– 1 tbsp lemon juice
– Garlic powder to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a bowl, mix together chicken, harissa, olive oil, salt, and pepper.
3. Place chicken mixture on pita breads and bake for 15-20 minutes or until cooked through.
4. Meanwhile, prepare cucumber slaw by mixing all ingredients in a bowl.
5. Spread tzatziki sauce on the baked pita breads, followed by the chicken mixture, and finally top with cucumber slaw.

Cooking Time: 25-30 minutes

Mediterranean lemon herb chicken pita pockets

Discover the flavors of the Mediterranean with these juicy chicken pita pockets, bursting with lemony freshness and aromatic herbs.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs, cut into small pieces
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon chopped fresh rosemary
– 1 teaspoon chopped fresh thyme
– Salt and pepper to taste
– 4 pita breads
– Lettuce, tomato, red onion, feta cheese (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together olive oil, garlic, lemon juice, rosemary, thyme, salt, and pepper.
3. Add chicken and mix until coated.
4. Place chicken on a baking sheet lined with parchment paper and bake for 20-25 minutes or until cooked through.
5. Warm pita breads by wrapping them in foil and heating in the oven for 2-3 minutes.
6. Assemble pita pockets by slicing cooked chicken, adding lettuce, tomato, red onion, feta cheese (if using), and serving.

Cooking Time: 25-30 minutes

BBQ pulled chicken pita pockets with coleslaw

Get ready for a flavorful and refreshing twist on classic chicken sandwiches! These BBQ pulled chicken pita pockets are filled with tender, tangy chicken, crunchy slaw, and warm pitas – perfect for a quick lunch or dinner.

Ingredients:

– 1 lb boneless, skinless chicken breasts
– 1/4 cup BBQ sauce
– 2 tbsp honey
– 1 tsp smoked paprika
– 4 pita breads
– Coleslaw (store-bought or homemade)
– Lettuce leaves, for serving

Instructions:

1. Preheat oven to 375°F.
2. In a small bowl, whisk together BBQ sauce, honey, and smoked paprika.
3. Place chicken breasts in a baking dish and brush with the BBQ mixture.
4. Bake for 25-30 minutes or until cooked through.
5. Shred chicken with two forks and season with salt and pepper.
6. Warm pita breads by wrapping them in foil and heating in the oven for 2-3 minutes.
7. Assemble sandwiches by filling pitas with shredded chicken, coleslaw, and lettuce leaves.

Cooking Time: 30-40 minutes

Buffalo chicken pita pockets with blue cheese dressing

These bite-sized pita pockets pack a punch of flavor and heat from spicy buffalo chicken, paired with the tanginess of blue cheese dressing. Perfect for a quick snack or lunch on-the-go.

Ingredients:

– 1 pound cooked chicken breast, shredded
– 1/4 cup buffalo wing sauce
– 4 whole wheat pita breads
– 1 cup crumbled blue cheese
– 1/2 cup ranch dressing
– 1 tablespoon chopped fresh cilantro (optional)
– Salt and pepper to taste

Instructions:

1. In a bowl, mix together shredded chicken and buffalo wing sauce.
2. Cut the pita breads in half and hollow out the insides.
3. Stuff each pita pocket with about 1/4 cup of the buffalo chicken mixture.
4. Top each pocket with crumbled blue cheese and drizzle with ranch dressing.
5. Garnish with chopped cilantro, if desired.
6. Serve immediately or store in an airtight container for up to 24 hours.

Cooking Time: 10-15 minutes

Garlic butter chicken pita pockets with roasted vegetables

Savory chicken, roasted vegetables, and creamy garlic butter come together in a delicious pita pocket that’s perfect for a quick and satisfying meal.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs
– 2 cloves of garlic, minced
– 2 tbsp unsalted butter, softened
– 4 pita breads
– 1 cup mixed roasted vegetables (such as broccoli, carrots, bell peppers)
– Salt and pepper to taste
– Optional: feta cheese, parsley, or other herbs for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together garlic and butter until well combined.
3. Grill or bake chicken until cooked through.
4. Slice chicken into thin strips.
5. Fill pita breads with roasted vegetables, sliced chicken, and a dollop of garlic butter.
6. Season with salt and pepper to taste.
7. Garnish with feta cheese, parsley, or other herbs if desired.

Cooking Time: 20-25 minutes (including prep time)

Teriyaki chicken pita pockets with pineapple salsa

Transform your lunch game with these flavorful and easy-to-make Teriyaki chicken pita pockets, paired with a sweet and tangy pineapple salsa. Perfect for a quick and satisfying meal on-the-go!

Ingredients:

– 1 lb boneless, skinless chicken breast
– 1/4 cup teriyaki sauce
– 4 pita breads
– 1/2 cup pineapple chunks
– 1/4 cup red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 2 tbsp cilantro, chopped
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk together teriyaki sauce and chicken breast until coated.
3. Bake chicken for 20-25 minutes or until cooked through.
4. Meanwhile, toast pita breads by wrapping in foil and baking for 5 minutes.
5. In a separate bowl, mix pineapple chunks with red onion, jalapeño pepper, and cilantro. Season to taste.
6. Assemble pita pockets by slicing chicken into strips and placing inside toasted pita breads. Top with pineapple salsa.

Cooking Time: 30-35 minutes

Moroccan spiced chicken pita pockets with hummus

Discover the vibrant flavors of Morocco in this flavorful pita pocket recipe. Tender chicken, aromatic spices, and creamy hummus come together for a satisfying snack or meal.

Ingredients:

– 1 lb boneless, skinless chicken breast
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper
– Salt and pepper to taste
– 4 pita breads
– Hummus (store-bought or homemade)
– Chopped cilantro for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together chicken, olive oil, cumin, smoked paprika, and cayenne pepper.
3. Season with salt and pepper to taste.
4. Place the mixture on a baking sheet lined with parchment paper and bake for 20-25 minutes or until cooked through.
5. Warm pita breads by wrapping them in foil and heating in the oven for 5 minutes.
6. Assemble the pita pockets by slicing the chicken into thin strips, then placing it inside the warm pita along with a dollop of hummus and chopped cilantro.

Cooking Time: 25-30 minutes

Avocado lime chicken pita pockets with cilantro crema

Brighten up your lunch game with these flavorful and refreshing pita pockets, filled with tender chicken, creamy avocado, and a zesty lime slaw.

Ingredients:

– 1 lb boneless, skinless chicken breast
– 2 ripe avocados, diced
– 1/4 cup freshly squeezed lime juice
– 1/4 cup chopped cilantro
– 1 jalapeño pepper, seeded and finely chopped
– 1 tsp ground cumin
– Salt and pepper to taste
– 4 pita breads
– Cilantro crema (see below for recipe)

Instructions:

1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, whisk together lime juice, cumin, salt, and pepper. Add chicken and marinate for at least 30 minutes.
3. Grill chicken until cooked through, about 5-6 minutes per side.
4. Meanwhile, mix diced avocado with chopped cilantro, jalapeño, and a squeeze of lime juice.
5. Slice grilled chicken into thin strips.
6. Assemble pita pockets by spreading cilantro crema on each bread, followed by chicken, avocado mixture, and a sprinkle of salt.

Cilantro Crema:

– 1 cup sour cream
– 2 tbsp chopped fresh cilantro
– Juice of 1 lime

Mix all ingredients together in a bowl. Refrigerate for at least 30 minutes to allow flavors to meld.

Cooking Time: 20-25 minutes

Fajita-style chicken pita pockets with peppers and onions

Savor the flavors of Mexico with these easy-to-make pita pockets filled with juicy chicken, sautéed peppers, and caramelized onions.

Ingredients:

– 1 lb boneless, skinless chicken breasts, cut into strips
– 1 large onion, sliced
– 2 large bell peppers (any color), sliced
– 2 tbsp olive oil
– 1 tsp cumin
– 1/2 tsp chili powder
– Salt and pepper to taste
– 4 pita breads
– Optional toppings: shredded cheese, diced tomatoes, cilantro, sour cream

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add chicken and cook until browned, about 5-6 minutes. Remove from heat.
3. In the same skillet, add remaining 1 tbsp olive oil. Add sliced onions and bell peppers. Cook until tender, about 8-10 minutes.
4. Add cumin and chili powder to the skillet and stir to combine.
5. Warm pita breads in oven for 2-3 minutes.
6. Assemble pita pockets by placing cooked chicken, pepper mixture, and any desired toppings inside each pita.

Cooking Time: 20-25 minutes

Pesto chicken pita pockets with sun-dried tomatoes

A flavorful twist on classic chicken pita pockets, this recipe combines the brightness of pesto sauce with the sweetness of sun-dried tomatoes and juicy chicken.

Ingredients:

– 1 lb boneless, skinless chicken breast
– 2 tbsp pesto sauce
– 4 pita breads
– 1 cup mixed greens
– 1/4 cup crumbled feta cheese (optional)
– 1/4 cup sun-dried tomatoes, chopped
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together chicken breast, pesto sauce, salt, and pepper.
3. Grill or bake the chicken for 10-12 minutes, or until cooked through.
4. Slice the chicken into thin strips.
5. Warm pita breads by wrapping them in foil and baking for 2-3 minutes.
6. Assemble the pita pockets by spreading a layer of mixed greens on each pita, followed by chicken, sun-dried tomatoes, and feta cheese (if using).
7. Serve immediately.

Cooking Time: 20-25 minutes

Thai peanut chicken pita pockets with pickled carrots

Transforming classic chicken pita pockets into a flavorful fusion of East meets West, these Thai-inspired treats combine the boldness of peanut sauce with the crunch of pickled carrots. A perfect blend of spicy and sweet, this recipe is sure to satisfy your cravings!

Ingredients:

– 1 lb boneless, skinless chicken breast
– 1/4 cup creamy natural peanut butter
– 2 tbsp soy sauce
– 2 tbsp honey
– 1 tsp grated ginger
– 1 tsp Thai red curry paste
– 1/4 cup water
– 4 pita pockets
– Pickled carrot slaw (recipe below)
– Fresh cilantro leaves for garnish

Peanut Chicken Filling:

1. In a blender or food processor, combine peanut butter, soy sauce, honey, ginger, and curry paste. Blend until smooth.
2. Add water and blend until desired consistency is reached.
3. Slice chicken breast into thin strips and cook according to your preference (grilled, pan-fried, or baked).
4. Toss cooked chicken with the peanut sauce and set aside.

Pickled Carrot Slaw:

1. Shred 2 medium carrots and soak in a mixture of 1/4 cup vinegar, 1 tbsp sugar, and 1/4 tsp salt for at least 30 minutes.
2. Drain excess liquid and toss with chopped cilantro leaves.

Assembly:

1. Stuff each pita pocket with the peanut chicken filling.
2. Top with pickled carrot slaw and garnish with additional cilantro leaves if desired.

Cooking Time: 20-25 minutes

Jerk chicken pita pockets with mango salsa

Experience the vibrant flavors of the Caribbean with this bold and refreshing recipe, combining spicy jerk chicken with sweet and tangy mango salsa, all wrapped up in a crispy pita pocket.

Ingredients:

For the jerk chicken:

– 1 pound boneless, skinless chicken breasts
– 2 tablespoons jerk seasoning
– 1 tablespoon olive oil
– 1 lime, juiced

For the mango salsa:

– 2 ripe mangos, diced
– 1/2 cup red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons fresh cilantro, chopped
– Juice of 1 lime
– Salt to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together jerk seasoning and olive oil.
3. Place chicken breasts in a shallow dish and brush with the jerk mixture.
4. Bake for 15-20 minutes or until cooked through.
5. Meanwhile, combine mango, red onion, jalapeño, and cilantro in a bowl.
6. Squeeze lime juice over the top and season with salt to taste.
7. Warm pita pockets according to package instructions.
8. Assemble by slicing chicken and placing it inside a pita pocket with a spoonful of mango salsa.

Cooking Time: 20-25 minutes

Caprese chicken pita pockets with balsamic glaze

Elevate your lunch game with these flavorful Caprese chicken pita pockets, featuring juicy grilled chicken, creamy mozzarella, and sweet balsamic glaze.

Ingredients:

– 1 pound boneless, skinless chicken breasts
– 4 small pita breads
– 8 oz fresh mozzarella cheese, sliced
– 1 cup cherry tomatoes, halved
– 2 tbsp olive oil
– 2 tsp balsamic vinegar
– Salt and pepper to taste

Instructions:

1. Preheat grill or grill pan to medium-high heat.
2. Season chicken with salt and pepper. Grill for 5-6 minutes per side, or until cooked through.
3. Meanwhile, toast pita breads by grilling them for 30 seconds on each side or in a toaster.
4. Assemble pita pockets by spreading mozzarella cheese on the bottom half, followed by grilled chicken, cherry tomatoes, and a drizzle of balsamic glaze (see below).
5. Drizzle balsamic glaze over the top half of the pita pocket.

Balsamic Glaze:

– Mix 1/4 cup balsamic vinegar with 2 tbsp olive oil.
– Simmer in a saucepan over low heat for 10-15 minutes or until thickened slightly.

Cooking Time: 20-25 minutes

Ranch chicken pita pockets with bacon and avocado

Elevate your lunch game with these flavorful and filling pita pockets, packed with crispy bacon, creamy avocado, and juicy ranch chicken.

Ingredients:

– 1 lb boneless, skinless chicken breasts
– 1/2 cup ranch seasoning
– 4 pita breads
– 6 slices of bacon
– 2 ripe avocados, sliced
– 1 cup shredded cheddar cheese (optional)
– Lettuce and tomato for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together chicken breasts and ranch seasoning.
3. Cook the chicken in the oven for 20-25 minutes or until cooked through.
4. Meanwhile, cook the bacon slices in a pan over medium heat until crispy.
5. Assemble the pita pockets by spreading ranch dressing on each bread, followed by sliced chicken, avocado, and crispy bacon.
6. Top with shredded cheese (if using) and garnish with lettuce and tomato.

Cooking Time: 20-25 minutes

Curry chicken pita pockets with raita

Satisfy your cravings with these flavorful and easy-to-make Curry Chicken Pita Pockets, served with a refreshing side of creamy Raita.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs, cut into small pieces
– 2 tbsp curry powder
– 1 tsp garam masala
– 1/2 tsp cumin
– 1/4 tsp cayenne pepper (optional)
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 can (14 oz) coconut milk
– Salt and pepper, to taste
– 4-6 pita breads
– Raita ingredients (see below)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat oil over medium-high. Add chicken and cook until browned, about 5-7 minutes.
3. Add curry powder, garam masala, cumin, and cayenne pepper (if using). Cook for 1 minute, stirring constantly.
4. Add onion and garlic; cook until onion is translucent.
5. Stir in coconut milk and season with salt and pepper to taste.
6. Spoon chicken mixture into pita breads and serve with Raita.

Raita:

– 1 cup plain yogurt
– 1/2 cup diced cucumber
– 1/4 cup chopped fresh cilantro
– Salt, to taste

Combine all raita ingredients in a bowl and refrigerate until ready to serve. Serve chilled or at room temperature with curry chicken pita pockets.

Cooking Time: 20-25 minutes

Korean gochujang chicken pita pockets with kimchi

Experience the bold flavors of Korea in a convenient pita pocket! This recipe combines spicy gochujang chicken, crispy kimchi slaw, and creamy cilantro sauce all wrapped up in a warm pita.

Ingredients:

– 1 lb boneless, skinless chicken breast, cut into small pieces
– 2 tbsp gochujang (Korean chili paste)
– 1 tsp soy sauce
– 1 tsp honey
– 1/4 cup kimchi, chopped
– 1/4 cup cilantro, chopped
– 2 tbsp plain Greek yogurt
– 1 tsp lemon juice
– Salt and pepper to taste
– 4 pita breads

Instructions:

1. In a medium bowl, whisk together gochujang, soy sauce, honey, salt, and pepper. Add chicken and marinate for at least 30 minutes.
2. Preheat oven to 400°F (200°C). Remove chicken from marinade and cook on a baking sheet lined with parchment paper for 20-25 minutes or until cooked through.
3. Meanwhile, mix chopped kimchi and cilantro in a small bowl.
4. Warm pita breads by wrapping them in foil and heating in the oven for 5 minutes.
5. Assemble pita pockets by spreading yogurt-lemon sauce on each pita, followed by chicken, kimchi-cilantro mixture, and top with another pita half.

Cooking Time: 40-45 minutes

Lemon pepper chicken pita pockets with arugula

Brighten up your lunch or dinner routine with this refreshing and flavorful recipe, featuring tender chicken, crispy lemon pepper crust, and peppery arugula in a soft pita pocket.

Ingredients:

– 1 lb boneless, skinless chicken breast
– 2 tbsp olive oil
– 1 tsp lemon zest
– 1 tsp black pepper
– 1/4 cup lemon juice
– 2 large pita breads
– 4 cups arugula leaves
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a shallow dish, mix together olive oil, lemon zest, and black pepper.
3. Dip chicken breast in the mixture, coating both sides evenly.
4. Place chicken on a baking sheet lined with parchment paper and bake for 20-25 minutes or until cooked through.
5. Meanwhile, toast pita breads by wrapping them in foil and heating in the oven for 2-3 minutes.
6. Assemble pita pockets by placing cooked chicken, arugula leaves, and lemon juice inside each pita bread.

Cooking Time: 25-30 minutes

Sweet chili chicken pita pockets with cucumber mint yogurt

Elevate your lunch game with these flavorful pita pockets, packed with sweet chili chicken, crunchy cucumber, and refreshing mint yogurt.

Ingredients:

– 1 pound boneless, skinless chicken breast
– 1/4 cup sweet chili sauce
– 2 tablespoons olive oil
– 2 large flour tortillas (pita)
– 1/2 cup shredded lettuce
– 1/2 cup diced cucumber
– 1/4 cup crumbled feta cheese (optional)
– 1/4 cup mint yogurt (see below for recipe)

Mint Yogurt:

– 1 cup plain Greek yogurt
– 1 tablespoon chopped fresh mint
– 1 tablespoon honey

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk together chicken breast, sweet chili sauce, and olive oil.
3. Place the mixture on one half of each pita, leaving a small border.
4. Top with shredded lettuce, diced cucumber, and crumbled feta cheese (if using).
5. Fold the other half of the pita over the filling to form a pocket.
6. Bake for 12-15 minutes or until chicken is cooked through.
7. Serve with mint yogurt dip.

Cooking Time: 15 minutes

Chipotle lime chicken pita pockets with black bean corn salsa

This recipe combines the bold flavors of chipotle peppers, lime juice, and cumin with tender chicken and crispy pita pockets. Add a spoonful of creamy black bean corn salsa for a flavorful and textured wrap.

Ingredients:

– 1 lb boneless, skinless chicken breasts
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp chipotle peppers in adobo sauce, minced
– 2 limes, juiced
– 4 pita pockets
– Salt and pepper to taste
– Black Bean Corn Salsa (recipe below)

Instructions:

1. Preheat oven to 375°F.
2. In a large bowl, whisk together cumin, chipotle peppers, lime juice, and olive oil.
3. Add chicken breasts and marinate for at least 30 minutes or overnight.
4. Grill or bake chicken until cooked through, about 5-7 minutes per side.
5. Warm pita pockets by wrapping them in foil and heating in the oven for 2-3 minutes.
6. Assemble wraps with grilled chicken, black bean corn salsa, and any additional toppings desired.

Black Bean Corn Salsa:

– 1 can black beans, drained and rinsed
– 1 cup frozen corn kernels, thawed
– 1/4 cup chopped red bell pepper
– 2 tbsp lime juice
– Salt to taste

Combine all ingredients in a bowl and stir to combine. Serve with chipotle lime chicken pita pockets.

Cooking Time: 20-25 minutes

Summary

Indulge in the flavors of the world with these 20 mouthwatering chicken pita pockets recipes! From classic Greek-style to spicy harissa and BBQ pulled, there’s a flavor profile for every occasion. Try Mediterranean lemon herb, Buffalo blue cheese, or Teriyaki pineapple salsa-inspired options. Explore international flavors like Moroccan spiced hummus, Thai peanut pickled carrots, and Korean gochujang kimchi. Whether you’re in the mood for something light and fresh or bold and spicy, these recipes have got you covered.