Chicken and pumpkin pizza
  • 4 medium wholemeal pita breads
  • 1 teaspoon dried thyme
  • 300g butternut pumpkin, peeled and chopped into 2 cm pieces
  • Freshly ground black pepper
  • 1/2 cup tomato passata (alternatively, blend a can of crushed tomatoes)
  • 100g bocconcini cheese, (baby mozzarella)
  • 180g ( 1 cup) cooked chicken without skin, pulled into pieces
  • Small bunch basil leaves, torn in pieces
  • Small bunch rocket leaves
  • 250g cherry tomatoes
  • 2 teaspoons balsamic vinegar
  • 1 tablespoon olive oil
  1. Preheat oven to 200ºC.
  2. Place pumpkin pieces into plastic bag with olive oil, arrange in single layer on oven tray lined with baking paper. Bake for 20 minutes until tender and golden.
  3. Spread pita bread with tomato sauce and top with pumpkin, bocconcini cheese, chicken, thyme and basil leaves. Bake for 10 minutes in the oven until the bocconcini has melted.
  4. Toss rocket leaves and cherry tomatoes in vinegar and serve with pizza cut into slices.

Storage Suggestions

Store in refrigerator for up to 3 days. May be frozen for up to 3 months.

Equipment List

  • Chopping boards
  • Large knife
  • Plastic bag for coating oil over vegetables
  • Small bowl
  • Kitchen scissors