Lightly brush both sides of each pita with a little bit of olive oil, and set aside.
In a blender, combine arugula, Parmesan cheese, garlic and remaining olive oil to make arugula pesto. Add 2 Tbsp (30 mL) water to loosen pesto if needed. Adjust seasoning with salt and pepper to taste.
Place pitas on preheated barbecue and grill until lightly toasted, approximately two minutes.
Turn pitas and top with equal amounts of arugula pesto, chicken, feta cheese, tomatoes, artichoke hearts and kalamata olives.
Grill for another two to three minutes until bottom is crispy.
Per pizza: 413 calories, 24 g protein, 17 g fat (4 g saturated fat), 43 g carbohydrates, 7 g fibre, 47 mg cholesterol, 895 mg sodium