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Chicken and asparagus pizzas

 
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Rating: 
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Serves: 8 (makes 8 small pizzas)
Time to make: 10 mins, excluding making bases and sauce, and defrosting
Total cost: $26.40 / $3.30 per serve
(at time of publication)
Diabetes friendlyGluten free (or can be made gluten free*)High calciumHigh proteinLow kilojoule
Full ingredients list: 

8 Individual freezer pizzas and sauce

Toppings
150g shredded cooked chicken breast
1 cup thinly sliced red onion
2 cups sliced asparagus, in 5cm pieces
2 cups sliced mushrooms
2 cups grated reduced-fat cheddar
100g baby spinach, to garnish

Nutritional information (per serve)

Kilojoules: 
1,696kJ
Calories: 
406cal
Protein: 
23g
Total fat: 
14.1g
Saturated fat: 
5.8g
Carbohydrates: 
43.3g
Sugars: 
5g
Dietary fibre: 
5.7g
Sodium: 
557mg
Calcium: 
304mg
Iron: 
3mg

Instructions

Instructions and steps: 

Step 1Add toppings, except spinach, to pizzas. Wrap each pizza in cling wrap, then aluminium foil. Freeze until ready to eat.

Step 2To serve, defrost pizzas for 5–10 minutes and preheat oven to 220°C.

Step 3Bake for 10 minutes, or until base is crispy and cheese has melted. Top with baby spinach and serve.

Variations

Make it gluten free: Check stock in pizza sauce is gluten free and use gluten-free flour in pizza bases.

HFG tip

Pizzas will keep in the freezer, wrapped, for up to six weeks.

About this recipe

Recipe by: 
Jo Bridgford
First published: March 2017
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