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Make the most of your roast

Mini chicken pizza

Make the most of your family roast

4SERVES
10MIN PREP
10MIN COOK

INGREDIENTS

  • 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

  1. Preheat oven to 220°C
  2. In a small bowl, combine passata and garlic clove.
  3. Place the pizza bases on oven trays, then spread the passata mixture over the pizza bases.
  4. Arrange the mushrooms, onion, capsicum, olives and chicken over the pizzas bases. Sprinkle the  cheese on top. Scatter oregano over pizzas.
  5. Bake in preheated oven, for 10-15 minutes, swapping trays half way, until cheese is melted and golden, and the bases are crispy.
  6. 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
  1. Preheat oven to 220°C
  2. In a small bowl, combine passata and garlic clove.
  3. Place the pizza bases on oven trays, then spread the passata mixture over the pizza bases.
  4. Arrange the mushrooms, onion, capsicum, olives and chicken over the pizzas bases. Sprinkle the  cheese on top. Scatter oregano over pizzas.
  5. Bake in preheated oven, for 10-15 minutes, swapping trays half way, until cheese is melted and golden, and the bases are crispy.
  6. Remove from the oven, cut into wedges and serve.

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