Seriously Good Chicken & Basil Pesto Pizza with Parmesan Crunch Salad

Ready in 35 minutes • Serves 1
This dish most recently appeared in My Choice (3 Nights For 1) on Sunday, November 9, 2025.

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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! For younger kids get them to help by choosing toppings for their pizza and sprinkling cheese — they’re more likely to try what they've helped make.

Ingredients

Pizza

50g grated cheese
1/2 capsicum, thinly sliced
75g free range chicken breast, thinly sliced
50g pizza sauce
1/2 pack wholemeal pizza bases
1/2 Tbsp basil pesto

Salad

1/2 Tbsp basil pesto
1 drizzle of olive oil
1/2 tsp vinegar
1/2 baby cos lettuce, leaves separated
25g baby spinach
15g grated Parmesan

Steps

Preheat oven to 220°C (or 200°C fan bake). Preheat 2 oven trays.
Grate Colby cheese if required. Thinly slice capsicum. Pat chicken dry and thinly slice, about 1/2cm thick. Make sure chicken is evenly sliced so it cooks evenly on the pizza. Season with salt and pepper.
Spread pizza sauce evenly over pizza bases. Evenly sprinkle capsicum, chicken and cheese on pizzas (see tip). 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, whisk together second measure of basil pesto, olive oil and vinegar with a pinch of salt. Separate lettuce leaves and add to salad bowl along with spinach and Parmesan. Toss and season to taste with salt and pepper.
Plate pizza slices with salad alongside.

Nutritional Information

Energy	3367 kj 805 kcal
Protein	46.6g
Carbohydrate	71.2g
Fat	35.0g