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Chicken and pesto pizzas recipe

14 ratings

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. See method

Serves 4
5 mins to prepare and 25 mins to cook
663 calories / serving

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)

Each serving contains

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

Method

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.
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.

See more Chicken recipes