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Quick chicken pizza
  • 1 thin 23cm pizza base (dinner plate size)
  • 2 tablespoons no-added-salt tomato paste
  • 1 cup (30g) baby spinach leaves
  • ½ large red onion, finely chopped
  • 100g cooked or BBQ chicken breast, thinly sliced
  • ½ small red capsicum, seeded and diced
  • 6 large cherry tomatoes halved
  • ½ cup grated reduced-fat mozzarella cheese
  • basil leaves, to serve
  1. Preheat oven to 220ºC (200ºC fan-forced).
  2. Spread tomato paste evenly over pizza base. Top with spinach leaves, sliced onion, chicken, capsicum strips and cherry tomatoes. Sprinkle with cheese and place on a baking tray, pizza stone or wire rack.
  3. Bake for 5 minutes until cheese is melted then cover with foil to prevent burning. Bake for a further 5 minutes until base is crisp.
  4. Sprinkle with roughly torn basil leaves on top to serve.


  • Use mini bases, pita or wholegrain English muffins for individual pizzas
  • For a Mediterranean chicken pizza add drained fat-free sundried tomatoes, fat-free marinated artichokes and eggplant

Storage Suggestions

  • Left over pizza can be covered and stored in fridge for up to 2 days.

Equipment List

  • Baking tray
  • pizza stone
  • wire rack
  • heat mat
  • serving plates


Recipe from LiveLighter® campaign © State of Western Australia 2012 reproduced with permission.

Nutrition Information

420g Quantity per serving Quantity per 100g
Energy 2667kJ 636kJ
Protein 40.0g 9.5g
Fat, total 10.8g 2.6g
— Saturated 5.3g 1.4g
Carbohydrate 89.2g 21.3g
— Sugars 16.3g 3.9g
Fibre 9.3g 2.2g
Sodium 789mg 188mg