Chicken and pesto pizzas recipe
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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.
See method- Serves 4
- Takes 30 mins
- 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)
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Shop ingredientsEach serving contains
- Energy
- 2785kJ 663.0kcal
- Fat
- 25g
- Saturates
- 5g
- Salt
- 3.7g
- Sugars
- 8g
of the Reference intake
Carbohydrate 86.5gProtein 21.1gFibre 4.9g
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Method
- 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.
- See more Italian recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
Birra Moretti L'Autentica and Birra Moretti Sale Di Mare are brewed in the UK. Birra Moretti Zero is brewed in the Netherlands. Birra Moretti Zero contains ≤ 0.05% ABV.
