Chicken and Pesto Pizzas Recipe


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.


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)

Shop Ingredients from Tesco Here

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.



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