Santa Fe Chicken Pita Pizzas

From Healthy Cooking (April/May 2009), page 65.

Prep: 10 min. / Cook: 8-10 min.
Yield: 4 servings

4 whole wheat pita breads
1/2 cup refried black beans
1/2 cup salsa
1 cup cubed cooked chicken breast
2 Tbs. chopped green chilies
2 Tbs. sliced ripe olives
3/4 cup shredded Colby-Jack cheese
1/2 cup plain Greek yogurt
1 green onion, thinly sliced

Place pita breads on foil-lined baking sheet; spread with beans.  Top with salsa, chicken, chilies, olives, and cheese.

Bake at 350F for 8-10 minutes or until cheese is melted.  Top with sour cream and onion.

Notes:
- I've used pita pockets as well as Greek-style pita bread, and they both taste great.  I prefer to use whole wheat.
- Refried black beans?  I've never seen anything labeled as such, so I just use refried beans.
- I have used canned chicken breast as well as Baked Slow Cooker Chicken in this recipe.
- Although I've typed the recipe as it is written, I don't measure any of the ingredients.
- Other good toppings: avocado, tomato, cilantro, corn, black beans.
- Although it's better on the pitas, I have used English muffins in their place.
- This could easily be made into a meatless entree.
- Meatless Version: Omit chicken.  Add black beans and peppers.