Chicken Pesto Pizza
This pizza is so easy to put together, but contains such gourmet flavours! Basil, feta, olives, and sun-dried tomato pesto make a savoury, Greek-inspired pizza that’s perfect on a sunny day.
Serves: 4
Prep Time: 5 min
Cook Time: 15 min
Ingredients
1 ½ cup
chicken, cooked, chopped
2
large prepared pizza crusts, (whole grain)
⅔ cups
tomato pesto
1
red pepper, seeded, chopped
¼ cup
black olives, sliced
7 oz
feta cheese, crumbled
2 tbsp
basil, fresh, chopped
Food Safety
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Steps
Preheat oven to 400°F (200°C).
Spread each pizza crust with tomato pesto. Top with red pepper, chicken, olives and cheese.
Bake for 10–15 minutes or until crust is brown and crisp.
Sprinkle fresh basil over pizzas before serving.
Nutrition Info
| Per 150 g serving | Amount |
|---|---|
| Calories | 330 |
| Protein | 18 g |
| Fat | 18 g |
| Saturated Fat | 6 g |
| Carbohydrate | 23 g |
| Fibre | 4 g |
| Sugar | 6 g |
| Cholesterol | 45 mg |
| Sodium | 330 mg |
| Per 150 g serving | % Daily Value |
|---|---|
| Potassium | 4 |
| Calcium | 20 |
| Iron | 15 |
| Vitamin A | 10 |
| Vitamin C | 45 |
| Vitamin B6 | 17 |
| Vitamin B12 | 26 |
| Folate | 4 |
| Zinc | 12 |
