Chicken
Super easy flatbread pizzas with red pesto and roast chicken. Great for sharing or cut into small slices and served as a pre-dinner nibble.
1. Set oven to 220oC. Line 2 oven trays (or cook pizzas on the barbecue).
Spread pizza bases with red pesto and crumble over feta cheese (see notes).
2. Thinly slice zucchini and red onion, toss with 1-2 tsp olive oil.
3. Scatter zucchini, red onion and chicken over pizzas. Season with salt and pepper.
Cook pizzas in the oven for 5 minutes.
4. Top pizzas with rocket leaves and drizzle with olive oil, serve at the table.
Spread pizza bases with red pesto and crumble over feta cheese (see notes).
2. Thinly slice zucchini and red onion, toss with 1-2 tsp olive oil.
3. Scatter zucchini, red onion and chicken over pizzas. Season with salt and pepper.
Cook pizzas in the oven for 5 minutes.
4. Top pizzas with rocket leaves and drizzle with olive oil, serve at the table.
Wholemeal Flatbreads 1 packet
Red Pesto 1 jar
Feta Cheese 1/2 block *
Zucchini 1/2 *
Red Onion 1/2
Pre-Cooked Chicken 1 packet (200g)
Rocket Leaves 1 bag (60g)
* Ingredient also used in another recipe
From your pantry:
olive oil, salt, pepper
Red Pesto 1 jar
Feta Cheese 1/2 block *
Zucchini 1/2 *
Red Onion 1/2
Pre-Cooked Chicken 1 packet (200g)
Rocket Leaves 1 bag (60g)
* Ingredient also used in another recipe
From your pantry:
olive oil, salt, pepper
