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Italian Pizza

Chicken
20 Min
4 People
  • Details
  • Cook
  • Ingredients
Super easy flatbread pizzas with red pesto and roast chicken, topped with fresh rocket leaves to serve. 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 scatter over feta cheese.

2. Thinly slice courgettes and red onion, toss with 1-2 tsp olive oil.

3. Scatter courgettes, red onion and chicken over pizzas. Season with salt and pepper.
Cook pizzas in the oven for 5 minutes.

4. Top pizzas with rocket and thyme leaves, drizzle with olive oil, serve at the table.
Wholemeal Flatbreads 1 packet
Red Pesto
1 jar
Marinated Feta Cheese 1/2 tub *
Courgettes 2
Red Onion 1/2 *
Pre-Cooked Chicken 1 packet (200g)
Rocket Leaves 1 bag (60g)
Thyme 1/3 packet *

* Ingredient also used in another recipe

From your pantry:
olive oil, salt, pepper
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