Pesto, mushroom and chicken pizzas

Pita pockets are cheap and easy pizza base substitutes. One pita pocket is also the perfect portion size for one person.

Serves: 4

Time to make: 35 mins

Ingredients

More weights & measures

1 tablespoon olive oil
1 clove garlic, crushed
2 teaspoons chopped fresh rosemary
4 cups Swiss brown mushrooms, cleaned
4 large wholemeal pita pockets
¼ cup basil pesto
2 courgettezucchiniXszucchini, summer squashX, halved, thinly sliced
200g shredded cooked chicken breast
180g store-bought oil-free roasted red capsicum
sliced 50g feta, crumbled
4 cups baby rocketarugulaX

Instructions

Stay Awake

1 Preheat oven to 180ºC. Line three baking trays with baking paper. In a small bowl, combine olive oil, garlic and rosemary. Place mushrooms on one of the prepared trays and brush with oil mixture. Bake for 10-15 minutes, or until golden.

2 Place pita breads on the two remaining trays. Spread 3 teaspoons pesto over each pita bread. Top with cooked mushrooms, courgette, chicken, capsicum and feta.

3 Bake for 10-12 minutes, or until pizzas are golden and crisp, swapping trays halfway through cooking time. Top with rocket. Serve.

Variations

Make it gluten free: Use gluten-free wraps instead of pita bread and check pesto is gluten free.

HFG tip

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

Nutrition Info (per serve)

Calories 425 cal

Kilojoules 1780 kJ

Protein 28 g

Total fat 15 g

Saturated fat 4 g

Carbohydrates 40 g

Sugar 3 g

Dietary fibre 10 g

Sodium 750 mg

Calcium 130 mg

Iron 3 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.