Chicken and pesto pizzas recipe

  • Serves 4
  • 5 mins to prepare and 25 mins to cook
  • 663 calories / serving
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These simple pizzas come together in just 30 minutes for a fast midweek meal. Swapping a traditional tomato sauce for a pesto base puts a new spin on a classic pizza, and you can use up leftover cooked chicken from a roast for the topping.

  1. Preheat the oven to gas 7, 220°C,
 fan 200°C. Remove the meat from the drumsticks, discarding the skin and bones. Unroll the pizza bases on 2 baking trays. Spread the pesto over the bases, then arrange the chicken, artichokes and cherry tomatoes on top.

  2. Bake for 20-25 mins until the edges of the dough are golden. Scatter over the rocket and Parmesan, if using, and cut into slices to serve.

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  • Ingredients

  • 2 cooked chicken drumsticks
  • 2 x 280g ready-rolled round pizza dough bases
  • ½ x 130g tub fresh pesto
  • 140g tub chargrilled artichokes, drained
  • 12 cherry tomatoes, halved
  • 20g wild rocket
  • 20g Parmesan shavings (optional)
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  • Energy 2785kj 663kcal 33%
  • Fat 25g 36%
  • Saturates 5g 26%
  • Sugars 8g 9%
  • Salt 3.7g 62%

of the reference intake
Carbohydrate 86.5g Protein 21.1g Fibre 4.9g


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