Chicken tex-mex pita pizza
½ cup(s), leaves
wholemeal pita bread
42 g, (1 pita)
reduced-fat mozzarella cheese
30 g, grated
Skinless chicken breast, grilled or barbecued
¼ cup(s), shredded, (40g)
roasted capsicum, not in oil
15 g, (1tbs) cut into strips
1 medium, deseeded, finely chopped
canned corn kernels in brine, rinsed, drained
Canned mixed beans
75 g, rinsed and drianed
- Thinly slice half the onion. Finely chop remaining onion. Finely chop half the coriander. Set aside until required.
- Preheat oven to 200°C. Place pita on a baking tray. Spread with sauce, then top with half the cheese. Arrange chicken, capsicum, sliced onion and half the tomato over the pita. Sprinkle with remaining cheese. Bake for 12 minutes or until the base is crisp.
- Meanwhile, combine corn, bean mix, lime juice, remaining tomato, chopped onion and chopped coriander in a small bowl.
- Top the pizza with coriander leaves and serve with the corn and bean salad.