Pesto, mushroom & chicken pizzas
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Time to make:
$4.65 per serve
(at time of publication)
Full ingredients list:
1 tablespoon olive oil
1 garlic clove, crushed
2 teaspoons chopped fresh rosemary
300g Swiss brown mushrooms, cleaned
4 x small wholemeal pita pockets
¼ cup basil pesto
1 large zucchini, halved, thinly sliced
200g shredded cooked chicken breast
180g store-bought, oil-free roasted red capsicum, sliced
50g reduced-fat feta, crumbled
60g baby rocket
Nutritional information (per serve)
Instructions and steps:
1 Preheat oven to 180ºC. Line three baking trays with baking paper. Combine the olive oil, garlic and rosemary in a small bowl. Place the mushrooms on one of the prepared trays and brush with oil mixture. Bake for 10–15 minutes, or until golden.
2 Place the pita breads on the two remaining trays. Spread3 teaspoons pesto over each pita bread. Top the pita with zucchini, chicken, capsicum, mushrooms and feta.
3 Bake for 10–12 minutes, or until pizzas are golden and crisp, swapping trays halfway through cooking time. Top with rocket, serve.
About this recipe
First published: August 2018