BBQ Chicken Pita Pizza with Bell Pepper, Onion & Cilantro

Directions

1. Preheat the oven to 425°F and line a sheet pan. Toss sliced onion and diced bell peppers with a little oil, salt, and pepper, then spread them on the pan.
2. Roast the vegetables in the oven until tender, about 12–15 minutes, letting them brown in spots.
3. Mince the garlic and heat a skillet over medium. Pat the chicken dry, then dice it into small pieces.
4. When the skillet is hot, add a light oil coating, followed by the garlic and chicken. Cook until the chicken is no longer pink and develops some golden color, 6–8 minutes.
5. In a small bowl, whisk together tomato sauce, ketchup, Dijon, brown sugar, vinegar, Worcestershire, onion powder, chili powder, salt, and pepper.
6. Pour the sauce over the chicken in the skillet and simmer over medium-low until slightly thickened, 4–5 minutes to meld the flavors.
7. Coarsely grate the mozzarella and finely mince the cilantro leaves, discarding the stems.
8. Remove the roasted vegetables from the oven and fold them into the sauce in the skillet; set aside.
9. Place pita rounds on the baking sheet, bake briefly to warm (about 5 minutes), then top with saucy chicken, cheese, and the roasted vegetables. Return to the oven just until the cheese melts, 2–3 minutes, then finish with cilantro before serving.