Thinly slice 1 lb boneless skinless chicken thighs. Slice the 2 Roma tomatoes and 1 red onion, then chop the fresh parsley.

Add the chicken thighs, 1 tsp paprika, 1/2 tsp salt, 1/2 tsp ground cardamom, 1/2 tsp ground cumin, 1/4 tsp ground cinnamon, 1/8 tsp crushed red pepper, and 1/4 cup Toom Original Garlic Dip to the large mixing bowl.

Stir the chicken mixture with the wooden spoon until every piece is evenly coated in the garlic-spice marinade.

Preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper.

Heat the cast iron skillet over medium-high heat. Add the marinated chicken thighs in an even layer.

Cook the chicken for about 15 minutes, stirring occasionally, until cooked through and the thickest pieces reach 165°F (74°C).

Place 2 pita breads on each lined baking sheet. Spread about 1 1/2 tsp Toom Original Garlic Dip for serving over each pita.

Divide 1 1/2 cups shredded mozzarella cheese evenly over the 4 pitas. Bake for about 5 minutes, until the pitas are lightly toasted and the cheese has melted.

Divide the cooked chicken shawarma evenly over the melted mozzarella. Top with the sliced Roma tomato and sliced red onion.

Scatter 2 oz pickled banana peppers and the chopped fresh parsley over the pitas. Drizzle with any remaining Toom Original Garlic Dip for serving, if desired.

Cut each pita pizza into 4 wedges. Serve immediately while the pita is warm and the cheese is melted.