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Chicken, mushroom and kale pesto pizza

Chicken, mushroom and kale pesto pizza

9
Points®
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
2
Difficulty
Easy

Ingredients

Skinless chicken breast

250 g, stir-fry strips

Cup mushrooms

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)

Fresh basil

¼ cup(s), leaves

Oil spray

2 x 3 second spray(s)

Instructions

  1. Preheat oven to 200°C. Line a baking tray with baking paper.
  2. 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.
  3. 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.
  4. 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.

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