Chicken and pesto pizzas

Chicken and pesto pizzas recipe

1 rating

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

  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.

See more Chicken recipes

You may also like

Be the first to comment

blog comments powered by Disqus