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Chicken, pumpkin and pesto pizzas

Try our low-cost, hunger busting pizzas for a tasty weeknight dinner.

  • Hands-on time: 10 mins
  • Time to make: 25 mins
  • Serving: 4 people
Ratings: 3.7
Ingredients

Ingredients

  • 2 x 170g cauliflower pizza bases (see Cook’s tip)
  • ¹⁄³ cup no-added-salt tomato paste
  • 100g pumpkin, finely diced
  • ²⁄³ cup shredded, cooked skinless chicken breast
  • ¾ cup frozen pea and corn mix, thawed
  • ¹⁄³ cup pitted green olives, sliced
  • ¾ cup grated mozzarella
  • ¹⁄³ cup flaked almonds
  • ¼ cup store-bought chunky pesto dip
  • 60g baby rocket
  • Lemon wedges, to serve
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    1 Preheat oven to 180°C. Place pizza bases on two pizza trays. Spread bases with tomato paste, then top with pumpkin, chicken, pea and corn mix, olives, cheese and almonds. Transfer trays to oven and bake for 15 minutes or until golden and crisp.

    2 Place dip in a small bowl and whisk in one tablespoon water. Top cooked pizzas with baby rocket, then drizzle over pesto dressing. Slice in half and serve with lemon wedges on the side.

    HFG tip

    Find pre-made cauliflower pizza bases in the chilled section of supermarkets, or you can use wholemeal pizza bases or pita breads instead.

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