Pesto chicken and pineapple pizza

At a glance

Preparation time: 25 minutes

Difficulty: Easy

Serves: 4

Ingredients

• 1 red capsicum or small can capsicum (no added salt if available)
• 1 punnet (250g) cherry tomatoes
• 1 cup pineapple pieces (fresh or canned in natural juice)
• 2 cups (250g) diced cooked chicken (around ½ chicken)
• ¼ cup pesto (can be bought from a supermarket)
• 4 wholemeal Lebanese breads
• ½ cup of bottled tomato puree (also called passata) or pizza sauce or tomato paste (all no added salt if available)
• 4 handfuls baby spinach leaves
• 2 cups grated cheese (reduced fat if available)

Steps

1. Preheat oven to 220°C.
2. Remove seeds from capsicum if using fresh capsicum and chop into small pieces. If using canned capsicum, open can and drain.
3. Slice capsicum, tomatoes and pineapple into thin pieces.
4. Dice chicken and mix with pesto in a bowl.
5. Spread each bread with the pizza sauce.
6. Lay the pesto chicken, pineapple, capsicum and tomatoes evenly over the bases.
7. Spread spinach leaves next, then sprinkle with cheese.
8. Place in the oven and cook for about 10 minutes until the cheese is melted.

*Tips

• Making pizza is a great recipe to get the kids or teens involved in the kitchen. Serve this pizza with a side salad using the salad ingredients from this recipe.
• You can use a prepared wholemeal pizza base instead of Lebanese bread or canned butter beans (no added salt if available) instead of chicken for a vegetarian version.