Preheat oven to 450°F (230°C). Line a baking sheet with parchment or lightly grease. Using a pastry brush, lightly brush each pita on both sides with olive oil and sprinkle a little dried oregano over the top. Place pitas on the baking sheet and bake for 4–6 minutes until just crisp but not browned. Remove from oven and set aside on a rack.

Sauce

Make quick pizza sauce: mince the garlic. In a small bowl combine tomato sauce, tomato paste, minced garlic, dried basil, salt, black pepper, and sugar (if using). Stir until smooth and taste; adjust salt or sugar as needed. You can warm the sauce briefly in a small saucepan over low heat for 2–3 minutes if you prefer a warm sauce, then remove from heat.

Cheese & toppings (the bird)

Prepare chicken: if not already cooked, poach or bake one large chicken breast until cooked through, then shred or thinly slice to make about 2 cups. If using leftover or rotisserie chicken, shred and season lightly with a pinch of salt and pepper.

Assemble pizzas: lower oven temperature to 425°F (220°C). Spread about 2–3 tablespoons of the sauce evenly over each toasted pita, leaving a 1/4-inch edge. Sprinkle about 1/2 cup shredded mozzarella over each pita. Divide the shredded chicken evenly across the four pitas, distributing about 1/2 cup per pita. Scatter thin slices of red onion and roasted red pepper over each. Add a pinch (about 1/16–1/8 tsp) of crushed red pepper flakes to each if using.

Bake: return assembled pitas to the oven on the baking sheet and bake at 425°F (220°C) for 6–8 minutes, until cheese is melted and bubbly and edges of the pita are golden but not burnt.

Finishing & garnish

Finish: remove pizzas from oven. Sprinkle about 1 tablespoon (total) of grated Parmesan distributed among the four pitas (about 1 tablespoon each is 0.25 cup total). Tear fresh basil leaves and scatter 2 leaves per pita. Drizzle each pita with a light 1/4 teaspoon of extra-virgin olive oil and finish with a crack of freshly ground black pepper to taste.

Serve: let cool for 1–2 minutes, slice each pita into halves or quarters with a sharp knife or pizza cutter, and serve warm.