Chicken & pesto pizza
14
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 2 • Difficulty: Easy
It can be tricky to make a pizza from scratch in next to no time at all. But it can be done! The secret lies in our two-ingredient pizza dough.
Ingredients
0% fat natural Greek yogurt
180 g
White Self Raising Flour
190 g, 180g, plus an extra 2 tsp for dusting
Passata
100 g
Garlic
1 clove(s), crushed
Basil, fresh
2½ tablespoon(s), 2 tbsp, plus extra leaves to serve
Chicken breast, skinless, grilled
2 individual, medium, roughly chopped
Light Mozzarella
80 g, sliced
Tesco Reduced Fat Green Pesto
20 g
Salad leaves
2 portion(s), to serve
Instructions
1
Preheat the oven to 220°C, fan 200°C, gas mark 7 and line 2 baking trays with baking paper.
2
Put the yogurt and flour in a mixing bowl and season well. Mix together until a soft dough forms (see Cook’s tip). Dust a work surface with the extra flour, then divide the dough into two pieces and roll out each to a 22cm circle and put onto the prepared baking trays. Bake for 15 minutes, until golden.
3
Meanwhile, mix together the passata, garlic and basil in a small bowl. Spread over the pizza bases and top with the chicken and mozzarella. Spoon over the pesto and bake for a further 5 minutes, until the chicken is warmed through and the cheese is melted.
4
Scatter over the basil, season with freshly ground black pepper, then serve with the salad on the side.
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