Disclosure: I was compensated for this post by Toufayan Bakeries. As always, all opinions remain my own. Thank you for supporting the brands that help make my blog possible and rock my world!
We’ve returned to the hectic rhythm of school-year weeknights. Monday nights, I work late–that’s just my life, always and forever–and I arrive home at bedtime, losing an entire night every week. But you know what I’m talking about: There’s the homework rush. Karate 2 nights a week, with the occasional Saturday mornings thrown in. Circus aerials (stationary trapeze and silks) for my daughter, one night a week. 3rd grade is recorder grade, and we are serenaded with those sweet sounds most nights. The 5th grader accompanies with saxophone. And the classes I’m taking for professional development at work… Let’s just say, there have been a lot of late nights with earphones crammed in my head, doing my best to stay awake to absorb it all.
I know. We all have our obligations. We all have our own busy lives that keep us from sitting back, relaxing on the couch with some episodes of Fear The Walking Dead or How to Get Away with Murder on streaming, eating straight from the ice cream container. My story is nothing new.
But it’s wearing on me in the kitchen. There’s never enough time to sufficiently clean the house and the accumulated clutter–and, let’s be honest here, just plain mess–weigh me down. I resist adding to what is already out of control. I can’t manage to prepare anything that isn’t the most basic of dishes. Minimizing clean-up is the name of the game. I don’t have it in me.
That’s when Bacon and Chicken Avocado Ranch Pizza was born. An idea I had one night to feed the troops with the little bit of energy I could muster. A way to encourage a variety of food groups would be met in one fell swoop. You probably should serve these with a salad or some roasted veggies, just to be well-rounded. But me? I was satisfied to have something to eat.
Toufayan Classic White Pitas are the foundation for this masterpiece, and I highly recommend them (not just because they sponsored this post!). These hearth-baked pitas taste fresh for days after you purchase them and freeze well, so you can always have them on hand. Stock the freezer and you’ll always be prepared. Whole Wheat or Savory Garlic would also be superb selections for this recipe.
- 4 Toufayan Classic White Pita
- ¼ cup Sabra Farmer's Ranch Greek Yogurt Dip
- 4 slices bacon, cooked and chopped
- 8 ounces pre-cooked chicken strips
- 1 cup shredded mozzarella cheese
- 1 handful fresh cilantro, chopped rough
- 1 Hass avocado, pitted and sliced
- juice of ½ lime
- Preheat oven to 400 degrees Fahrenheit. Lay out 4 Toufayan Classic White Pitas, bottom side up, on a rimmed baking sheet.
- Spread 1 Tablespoon Sabra Farmer's Ranch Greek Yogurt Dip on each pita. Divide the bacon and chicken evenly between the pockets, then top with ¼ cup mozzarella cheese on each.
- Bake for 10-12 minutes, or until cheese is melted and starts caramelizing.
- Remove from oven, top with cilantro and avocado. Drizzle each with about ½ teaspoon or so of lime juice.
- Serve warm.