Chicken, pumpkin and pesto pizzas
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
- 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
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Instructions
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 483cal
-
Kilojoules 2016kJ
-
Protein 25.5g
-
Total fat 20.2g
-
–Saturated fat 5.2g
-
Carbohydrates 45.9g
-
–Sugars 6.2g
-
Dietary fibre 6g
-
Sodium 880mg
-
Calcium 314mg
-
Iron 2.4mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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