Seriously Good Chicken & Basil Pesto Pizza with Parmesan Crunch Salad

Ready in 35 minutes • Serves 2
This dish most recently appeared in My Choice (3 Nights For 2) on Sunday, August 18, 2024.

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What's better than pizza? Our chicken and basil pesto pizza is topped with tender, free range chicken, basil pesto and melted cheese. It's served with a Parmesan crunch salad made from fresh and crispy baby cos lettuce leaves and a basil pesto vinaigrette!

Ingredients

Pizza

90g Colby cheese, grated
1 capsicum, thinly sliced
150g free range chicken breast, thinly sliced
100g pizza sauce
1 pack wholemeal pizza bases
1 Tbsp basil pesto

Salad

1 Tbsp basil pesto
1 drizzle of olive oil
1 tsp vinegar
1 baby cos lettuce, leaves separated
50g baby spinach
30g grated Parmesan

Steps

Preheat oven to 220°C (or 200°C fan bake). Preheat 2 oven trays or pizza stones.
Grate cheese and thinly slice capsicum. Pat chicken dry and slice 1/2cm thick. Make sure chicken is evenly sliced as it will cook on the pizzas. Season with salt and pepper.
Spread pizza sauce evenly over pizza bases. Evenly sprinkle capsicum, chicken and cheese on pizzas. Dollop over first measure of basil pesto.
Transfer 1-2 pizzas to each preheated tray and cook for 12-14 minutes, until the chicken is cooked (juice runs clear when a knife is inserted) and bases are crisp and golden around the edges. Swap trays halfway to ensure chicken is cooked through. Cut pizza into slices.
In a salad bowl, combine second measure of basil pesto, olive oil and vinegar. Separate lettuce leaves and add to salad bowl along with spinach and Parmesan. Toss and season to taste with salt and pepper.
Plate up pizza slices with salad alongside.

Nutritional Information

Energy	3290 kj 786 kcal
Protein	45.8g
Carbohydrate	70.7g
Fat	33.5g