Chicken and Avocado Pizza

A delicious meal that doesn't require a lot of attention!  I made this while watching a movie with Moe, and I only had to pause it twice. Once it is assembled, just pop it in the oven, and bon appetit!

Serves: 4 people
Source:  The Ultimate Chicken Cookbook by Linda Fraser

8 plum tomatoes, quartered
3-4 tablespoons olive oil
1 large ripe avocado
8 pita bread rounds
6-7 sliced of cooked chicken, chopped
1 onion, thinly diced
2 1/2 cups grated cheddar cheese
2 tablespoons chopped fresh cilantro
salt and pepper

Preheat oven to 450 degrees.  Place the quartered tomatoes in a baking dish (or on a sheet pan).  Drizzle with 1 tablespoon of oil and season to taste.   Bake for 30 minutes, do not salt.   Remove the baking dish from the oven and mash with a fork, removing skins as you go.  Set aside.  Peel and pit the avocado.  Cut into thin slices.  Brush the edges of the pita bread with oil.  Arrange the bread on two baking sheets.  Spread each pita with mashed tomato, almost to the edge.  Top each with 2 avocado slices.  Sprinkle with the chicken, then add a few onion slices.  Season to taste.  Sprinkle with cheese.  Place one sheet in the middle of the oven and bake until the cheese begins to melt, about 15-20 minutes.  Sprinkle with half the cilantro and serve.  Meanwhile, bake the second batch of pizzas, and serve them hot. 

Notes:  I used a DiGionro pizza crust instead of pita.  I also used freshly grated fontina cheese instead of cheddar cheese.  I baked the pizza at 400 degrees for 15 minutes. 

Chicken and Avocado Pizza

Ratings:
Moe, 9 out of 10
Miss J, 8 out of 10

- Miss J