Pesto, mushroom and chicken pizzas

Serves: 4
Time to make: 35 mins

Total cost: $ 24.20 / $ 6.05 per serve

(at time of publication)

Ingredients

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 courgetteszucchini, 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

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.