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Pesto, mushroom and chicken pizzas

Use wholemeal pittas as a healthier base for these pesto, mushroom and chicken pizzas. They're low in fat and make a super speedy high protein dinner that everyone can enjoy. You can play around with the toppings for some variety too.

Serves 4

Prep Time 15min

Cooking Time 25min

Ingredients

  • 2tsp olive oil
  • 1 garlic clove, crushed
  • 2tsp chopped fresh rosemary
  • 300g chestnut mushrooms, cleaned
  • 4 wholemeal pittas
  • 4tbsp basil pesto
  • 1 large courgette, halved and thinly sliced
  • 200g shredded cooked chicken breast
  • 180g roasted red peppers from a jar in brine, sliced
  • 50g reduced-fat feta, crumbled
  • 60g baby rocket

Method

  1. Heat the oven to 190ºC/fan 170°C/gas 5. Line 3 baking trays with non-stick baking paper. Combine the olive oil, garlic and rosemary in a small bowl. Put the mushrooms on one of the prepared trays and brush with the oil mixture. Bake for 10–15 min until golden.
  2. Put 2 pittas on each of the 2 remaining trays. Spread 1tbsp pesto over each pitta, then top with the courgettes, chicken, peppers, mushrooms and feta.
  3. Bake for 10–12 min until the pizzas are golden and crisp, swapping the trays round halfway through the cooking time. Top with the rocket to serve.

Nutrition per serving

Read more on how we calculate nutrition.
508 30g 22g 4.4g 7g 14g 1.8g 207mg 42g 3.3mg

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