Repurposed Leftover Chicken Pizza Bites

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Mini pizzas made with leftover chicken, mozzarella, and a tangy tomato sauce for a handheld, savory treat. This Italian-inspired chicken recipe, ready in about 35 minutes, pairs pita bread, leftover chicken, mozzarella cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 4 Italian cuisine 350 cal/serving

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Ingredients

4 cups, torn into bite-sized pieces pita bread
1 cup, shredded leftover chicken
1/2 cup, diced mozzarella cheese
1/2 cup tomato sauce
1 tbsp olive oil
1 tsp oregano
1 clove, minced garlic
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Preheat oven to 450°F (230°C). Toss 4 cups torn pita bread with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and bake for 10 minutes until lightly crisp.
Step 2: In a bowl, mix 1/2 cup diced mozzarella cheese with 1/2 cup tomato sauce, 1 tsp oregano, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper. Spoon the mixture onto the crispy pita pieces, top with shredded chicken, and bake for 5 minutes until the cheese is melted and bubbly.
Step 3: Serve immediately, optionally garnished with fresh basil leaves.