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 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.
Nutrition Info (per serve)
Kilojoules 1780kJ
Calories 425cal
Protein 28g
Total fat 15g
–Saturated fat 4g
Carbohydrates 40g
–Sugars 3g
Dietary fibre 10g
Sodium 750mg
Calcium 130mg
Iron 3mg
Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.
Photographer: Mark O'Meara
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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