Griddled chicken, broad bean and rocket pizza recipe

  • Serves 4
  • 15 mins to prepare and 25 mins to cook
  • 454 calories / serving
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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.  

  1. 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.

  2. 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.
  3. Boil the beans for 2 mins, then drain, rinse under cold water and drain again.
  4. 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.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 2 x 145g packs pizza base mix
  • 1 lemon, zested and juiced
  • 300g pack chicken breasts, thinly sliced
  • 2 tbsp olive oil, plus extra for greasing
  • 150g broad beans, defrosted if frozen
  • 250g ricotta
  • 2 tbsp pesto
  • 20g rocket leaves, to serve
  • Energy 1900kj 454kcal 23%
  • Fat 20g 28%
  • Saturates 6g 29%
  • Sugars 3g 4%
  • Salt 0.8g 13%

of the reference intake
Carbohydrate 36.9g Protein 32.4g Fibre 5.1g

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