BBQ Chicken Popper Pita Pizzas

These were so tasty! We had a surplus of leftover chicken poppers after an event, and I already had BBQ chicken pita pizzas on my "to make" list for the week, so these came together and were a delicious and filling lunch. And they actually reheated well too - I took leftovers to work for lunch the next day! 

Cheesy, crispy, and full of flavors in every bite, with some veggies tucked in among all the saucy goodness. These have everything I like the most in a pizza in an easy weeknight dinner! 

If you don't have chicken poppers - feel free to use skillet cooked diced chicken, or air fry up some tenders and chop them! 

BBQ Chicken Popper Pita Pizzas

Ingredients

Joseph’s Low Net Carb Flax Pita Bread, 6 Count

6 - 12 TBS BBQ sauce

6 slices bacon

1 medium onion, finely diced

1 1/2 cups chicken poppers, heated

1/3 - 1/2 cup BBQ sauce

1/2 cup cooked spinach, drained

1 small can of mushrooms, drained

1 1/2 cups shredded mozzarella cheese

Directions

1. In a large skillet over medium to medium-high heat, cook the bacon strips until desired doneness. Set aside on paper towels to cool. Drain off all but about 1 TBS of the bacon grease from the skillet. Add the diced onion, and cook stirring ocasionally until caramelized and tender (about 10 minutes.
2. Meanwhile, preheat oven to 400 degrees. Arrange pita breads on 2 large baking sheets, edges can touch but don't overlap them.
3. Spread about 1 - 2 TBS of BBQ sauce on each pita bread, leaving a little bit of the edge untouched.
4. Chop the cooled bacon. Chop the cooked, drained spinach if needed. 
5. Chop the chicken poppers into small bite sized pieces, toss in the 1/3 - 1/2 cup of BBQ sauce (to your preferred "sauciness") and distribute between the prepped pitas. Then distribute other toppings evenly between pitas: chopped bacon, spinach, mushrooms, and top with mozzarella cheese.
6. Bake in preheated oven about 12 - 15 minutes until pitas are crispy and cheese is fully melted.
7. Cut in halves or fourths and enjoy!