Chicken tex-mex pitta pizza
Wholemeal Pitta Bread
1½ tablespoon(s), BBQ fajita cooking sauce
Half Fat Cheddar Cheese
2 tablespoon(s), grated
Chicken breast, skinless, grilled
40 g, shredded
Roasted red peppers in brine, drained
20 g, drained weight
½ small, 1/2 thinly sliced and 1/2 finely chopped
1 large, deseeded and diced
Sweetcorn, tinned, drained
Mixed Beans, cooked
125 g, drained
Lime Juice, Fresh
1 tablespoon(s), chopped, plus extra leaves to garnish
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the pitta on a baking sheet. Spread over the fajita sauce and scatter over half the cheese. Arrange the chicken, pepper, sliced onion and half the tomato over the pitta. Top with the remaining cheese and bake for 12 minutes, or until the pitta base is crisp.
- Meanwhile, make a salsa. Combine the sweetcorn, mixed beans, lime juice, remaining tomato, chopped onion and coriander in a small bowl.
- Top the pizza with the extra coriander and serve with the salsa on the side.