Chicken and artichoke pizza
6
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Turn barbequed chicken into a something special with these easy-to-throw-together pizzas. Caramelised balsamic vinegar is just perfect drizzled over the top.
Ingredients
Olive oil
1 tsp
Mushrooms
200 g, sliced
Garlic
1 clove(s), crushed
Wholemeal tortilla
4 small, (4x40g)
Pizza sauce
⅓ cup(s), (80ml)
Extra light cheddar cheese
⅔ cup(s), grated, (90g), grated
Cooked skinless chicken breast
2 cup(s)
Artichoke hearts, canned, rinsed, drained
50 g, (4 x small)
Green capsicum
½ medium, sliced
Rocket
1 cup(s), torn
Balsamic vinegar
2 tsp, caramalised
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Heat oil in a large non-stick frying pan. Add mushrooms and cook, stirring, for 5 minutes or until softened. Add garlic and cook, stirring, for 1 minute or until fragrant.
2
Spread tortillas with pizza sauce and place on two baking trays. Top with mushroom mix, grated cheese, chicken, artichokes and capsicum. Bake pizzas for 12–15 minutes or until golden and crisp. Toss rocket with vinegar. Cut each pizza into quarters and serve topped with rocket.
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