Pesto, chicken and broccoli pizza

An after-work pizza doesn’t have to mean dialling for a takeaway – nor will you feel guilty about fat and calories if you follow this easy recipe.

Ingredients

  • 125g broccoli, broken into florets
  • 2 x 150g ready-to-bake pizza bases
  • 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
  • 4tbsp pesto
  • 25g walnut pieces
  • 4tbsp grated parmesan
  • Cooking oil spray
  • 2tbsp fresh oregano or basil leaves, to garnish

Direction

  1. Heat the oven to 220°C/fan 200°C/gas 7. Put a pizza stone or 2 baking trays in the oven to heat.
  2. Steam or boil the broccoli for 2 min, then drain and set aside.
  3. 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.
  4. 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.

Nutrition per serving
Calories
0
Protein
0
Fat
0
Saturates
0
Fibre
0
Suger
9g
Salt
1.5g
Calcium
314mg
Carbs
50.7g
Iron
0
Vegitable
0
Gluten
0
Dairy
0
Fruit
0
VitAMin
0
Antioxidants
0
Total Review: 0
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