Skip links and keyboard navigation

  • 4 medium wholemeal pita breads
  • 1 tablespoon olive oil
  • 300g butternut pumpkin, peeled and chopped into 2cm 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
  • 1 teaspoon dried thyme
  • small bunch basil leaves, torn in pieces
  • small bunch rocket leaves
  • 250g cherry tomatoes, cut in half
  • 2 teaspoons balsamic vinegar
  1. Preheat oven to 200ºC.
  2. Place pumpkin pieces into a large bowl with olive oil and ground pepper and stir to evenly coat pumpkin in olive oil.
  3. Remove pumpkin from the bowl and arrange in single layer on an oven tray lined with baking paper. Bake for 20 minutes until tender and golden.
  4. Spread pita bread with tomato passata and top with pumpkin, bocconcini cheese, chicken, thyme and basil leaves. Bake for 10 minutes in the oven until the bocconcini has melted.
  5. Toss rocket leaves and cherry tomatoes in the balsamic 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
  • Large bowl
  • Small bowl
  • Spoon
  • Kitchen scissors

Nutrition Information

300g Quantity per serving Quantity per 100g
Energy 1329kJ 442kJ
Protein 23g 7.7g
Fat, total 13.2g 4.4g
— Saturated 4.8g 1.6g
Carbohydrate 23.1g 7.7g
— Sugars 8.7g 2.9g
Fibre 6.0g 2.0g
Sodium 298mg 99mg