Make the most of your family roast
Make the most of your roast
Mini Chicken Pizza
4SERVES
10MIN PREP
10MIN COOK
- 2 x 280g pizza bases
- ¾ cup tomato passata
- 1 – 2 garlic cloves, minced
- 100g button mushrooms, sliced
- 1 small red onion, thinly sliced
- 1 small green or red capsicum, seeds removed, thinly sliced
- ½ cup sliced black olives
- 2 cups shredded Family Roast Parmi chicken
- 1 ½ cups shredded pizza cheese
- 1 tablespoon dried oregano
COPY TO CLIPBOARD
METHOD
- Preheat oven to 220°C
- In a small bowl, combine passata and garlic clove.
- Place the pizza bases on oven trays, then spread the passata mixture over the pizza bases.
- Arrange the mushrooms, onion, capsicum, olives and chicken over the pizza
sbases. Sprinkle the cheese on top. Scatter oregano over pizzas. - Bake in preheated oven, for 10-15 minutes, swapping trays half way, until cheese is melted and golden, and the bases are crispy.
- Remove from the oven, cut into wedges and serve.
- 2 x 280g pizza bases
- ¾ cup tomato passata
- 1 – 2 garlic cloves, minced
- 100g button mushrooms, sliced
- 1 small red onion, thinly sliced
- 1 small green or red capsicum, seeds removed, thinly sliced
- ½ cup sliced black olives
- 2 cups shredded Family Roast Parmi chicken
- 1 ½ cups shredded pizza cheese
- 1 tablespoon dried oregano
COPY TO CLIPBOARD
- Preheat oven to 220°C
- In a small bowl, combine passata and garlic clove.
- Place the pizza bases on oven trays, then spread the passata mixture over the pizza bases.
- Arrange the mushrooms, onion, capsicum, olives and chicken over the pizza
sbases. Sprinkle the cheese on top. Scatter oregano over pizzas. - Bake in preheated oven, for 10-15 minutes, swapping trays half way, until cheese is melted and golden, and the bases are crispy.
- Remove from the oven, cut into wedges and serve.
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