1 cupcheese, provolone, shredded pepper, black ground, to taste
1. Preheat oven to 500°F.
2. Heat oil in a large nonstick skillet over medium heat. Add fennel and bell pepper and cook, stirring often, until the vegetables begin to soften, about 5 minutes.
3. Add chicken and cook another 5 minutes, stirring often, until the vegetables are tender and the chicken is cooked through.
4. Place pitas on a baking sheet and top each with an equal portion of the chicken and vegetable mixture; sprinkle with cheese and pepper. Bake until the cheese melts and turns golden, 10 to 15 minutes. Sprinkle with chopped