Chicken, pumpkin and pesto pizzas

Author: Megan Cameron-Lee

Photographer: Mark O'Meara

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

Serves: 4

Time to make: 25 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

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 sweetcornXmix, 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 rocketarugulaX
Lemon wedges, to serve

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

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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.

Nutrition Info (per serve)

Calories 483 cal

Kilojoules 2016 kJ

Protein 25.5 g

Total fat 20.2 g

Saturated fat 5.2 g

Carbohydrates 45.9 g

Sugar 6.2 g

Dietary fibre 6 g

Sodium 880 mg

Calcium 314 mg

Iron 2.4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.