Ready in under 30 minutes

Chilli Chicken Pizza with Pesto

Serving size: Serves 4
Cuisine type: Italian
Cooking time: Less than 30 minutes
Course: Lunch, Main
Favourite flavours: Lamb

Perfect for a warm sunny day eating outdoors with friends and family.

INGREDIENTS

4 x 23cm souvlaki pitta bread rounds
½ cup (140g) pizza paste
2 cups (200g) shredded pizza cheese
1½ cups (320g) chopped barbecue chicken
¼ teaspoon dried chilli flakes
1 clove garlic, crushed
1 tablespoon olive oil
200g large cherry tomatoes, sliced thickly
1/3 cup (65g) basil pesto

Tools: Chopping Board, Brush, Mixing Bowl, Garlic Press, Terracotta Baker, Pizza Cutter

METHOD

Preheat oven to 240°C (220°C fan-forced).

Place the pittas on two large oven trays lined with baking paper. Spread the pittas with the pizza paste and sprinkle over half the cheese.

Top pittas with combined chicken, chilli flakes, garlic and oil. Arrange chicken mixture and tomatoes over pizzas. Top with remaining cheese.

Bake pizzas for 15 minutes or until browned lightly and bases are crisp.

Drizzle pizzas with pesto and serve with green salad, if desired.

Take outdoors and share with friends and family.

Whisk
Be at home with the best in cooking