Chicken, mushroom and kale pesto pizza
Skinless chicken breast
250 g, stir-fry strips
100 g, sliced
Wholemeal pita bread
2 medium, (2 x 50g)
Kale pesto (WW recipe)
⅓ cup(s), (85g)
Light mozzarella cheese
⅓ cup(s), grated, grated, (40g)
¼ cup(s), leaves
2 x 3 second spray(s)
- Preheat oven to 200°C. Line a baking tray with baking paper.
- Lightly spray a medium non-stick frying pan with oil and heat over high heat. Stir-fry chicken for about 3 minutes or until lightly golden and cooked through. Transfer to a plate and set aside.
- Lightly spray same pan again with oil and heat over medium heat. Cook mushrooms, stirring, for 2-3 minutes, until lightly golden. Remove from heat.
- Place pitas on prepared tray and spread evenly with pesto, leaving a 1cm border. Top with chicken, mushrooms and mozzarella. Bake for 10-12 minutes, until base is crisp and top is golden. Sprinkle with basil leaves to serve.