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Chicken, pumpkin and feta pesto pizza

  • 0:15 Prep
  • 0:45 Cook
  • 8 Servings

Ingredients

  • 550g Butternut pumpkin, peeled, deseeded, cut into 1.5cm pieces
  • 2 tablespoons olive oil
  • 4 chicken thigh fillets, excess fat trimmed
  • 2 (about 220g each) plain bought pizza bases
  • 150g Copperpot Basil with Cashews & Parmesan Chunky Dip
  • 1 large roasted red capsicum, thickly sliced
  • 150g soft feta, crumbled
  • 40g (1/2 cup) finely grated parmesan

Method

  • 1
    Preheat oven to 200°C. Place pumpkin on a baking tray. Drizzle over 1 1/2 tablespoons of oil. Season with salt and pepper. Bake for 15 minutes or until tender. Set aside to cool.
  • 2
    Meanwhile, preheat a chargrill on high. Brush the chicken with remaining oil. Season with salt and pepper. Cook on grill for 5 minutes each side or until charred and cooked through. Transfer to a plate. Set aside to cool slightly. Thickly slice.
  • 3
    Increase oven temperature to 240°C. Place pizza bases on 2 baking trays. Spread with the dip. Top with chicken, pumpkin and capsicum. Sprinkle with feta and parmesan.
  • 4
    Bake for 15-20 minutes or until the bases are crisp and the parmesan melts.

Source: taste.com.au

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