420g tin cherry tomatoes, drained, 4tbsp juice reserved
50g reduced-fat cheddar, grated
½ red onion, sliced
40g fresh spinach
1 cooked skinless chicken breast, cubed
25g walnut pieces
4tbsp grated parmesan
Cooking oil spray
2tbsp fresh oregano or basil leaves, to garnish
Heat the oven to 220°C/fan 200°C/gas 7. Put a pizza stone or 2 baking trays in the oven to heat.
Steam or boil the broccoli for 2 min, then drain and set aside.
Top the pizza bases with the cherry tomatoes and juice, then sprinkle over half the cheddar. Toss the broccoli, onion, spinach and chicken with the pesto and scatter over the pizzas. Sprinkle over the walnuts, remaining cheddar and the parmesan, then spray with oil.
Put the pizzas on the preheated pizza stone or baking trays and bake for 15 min or until the bases are golden brown. Serve garnished with the fresh herbs and some freshly ground black pepper.
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