Homemade takeaways
Pesto, mushroom and chicken pizzas
- 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 courgettes, halved, thinly sliced
- 200g shredded cooked chicken breast
- 180g store-bought, oil-free roasted red capsicum
- sliced 50g feta, crumbled
- 4 cups baby rocket
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.
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.
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Photographer: Mark O'Meara
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