Find your new favourite pizza topping with this summery twist on an Italian favourite. This easy pizza recipe uses speedy pizza base mixes for a handy shortcut – topped with creamy ricotta, lemon chicken, broad beans and plenty of rocket for fresh-flavoured pizzas for all the family to enjoy.
- Preheat the oven to gas 7, 220°C, fan 200°C. Make the pizza bases to pack instructions. Roll out to 2 large, rough circles and slide onto lightly greased baking sheets. Turn up the edges a little to form a crust. Set aside in a warm place.
- Heat a griddle or frying pan until hot. Pour the lemon juice over the chicken, then brush with half the oil. Griddle for 2 mins each side or until cooked through. Remove from the heat and transfer to a plate.
- Boil the beans for 2 mins, then drain, rinse under cold water and drain again.
- Spread the ricotta over the pizza bases, leaving a 2cm border. Lay the chicken and beans on top and drizzle the pesto over. Bake for 15-20 mins until the base is golden. Top with the lemon zest, the rocket leaves and black pepper to serve.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.