Chicken and pepper pitta pizzas

Name: Chicken and pepper pitta pizzas
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1 small red pepper cut into quarters and deseeded; 2 tbsp passata; 2 tsp tomato purée; 2 spring onions finely chopped; 1–2 tbsp shredded fresh basil leaves plus extra to garnish; Freshly ground black pepper to taste; 4 round picnic pittas (white or wholemeal or a mixture) each about 10cm (4in) in diameter and 35g (1¼oz) in weight; 55g (2oz) cooked skinless boneless chicken breast cut into thin strips; 1 tomato cut into 4 slices; 55g (2oz) light mozzarella cheese (from a ball of light mozzarella) coarsely grated

7 steps

Prep:10minCook:25min

Picnic pittas create the perfect base for these tasty summer pizzas, ideal served hot for a tempting lunch or supper with friends.

Updated at: Thu, 17 Aug 2023 05:36:30 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories421 kcal (21%)

Total Fat2.4 g (3%)

Carbs72.1 g (28%)

Sugars3.8 g (4%)

Protein26.9 g (54%)

Sodium848.3 mg (42%)

Fiber5.2 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1red pepper

small, cut into quarters and deseeded

2 Tbsppassata

2 tsptomato purée

2spring onions

finely chopped

1 Tbspfresh basil leaves

shredded, plus extra to garnish

freshly ground black pepper

to taste

4pittas

round, picnic, white, or wholemeal or a mixture, each about 10cm, in diameter and 35g in weight

55gskinless boneless chicken breast

cooked, cut into thin strips

1tomato

cut into 4 slices

55glight mozzarella cheese

from a ball of light mozzarella, coarsely grated

Instructions

Step 1

Preheat grill to high. Place red pepper quarters on rack in grill pan; grill for about 5 minutes or until skin is blackened and blistered. Remove from heat; cover with damp kitchen paper and leave to cool slightly (about 5 minutes). Once cool enough to handle, remove and discard skin; cut flesh into strips.

Step 2

Meanwhile, preheat oven to 180ºC/160ºC fan/gas mark 4. Combine passata, tomato purée, spring onions, shredded basil and black pepper in a small bowl. Spread this mixture over the smoother side of each pitta. Top pittas with chicken, red pepper and tomato slices; sprinkle cheese on top. Place pizzas on a non-stick baking sheet.

Step 3

Bake in oven for about 20 minutes or until pittas and topping are hot and cheese is melted and lightly browned around edges. Garnish with extra basil.

Step 4

Cook's tips

Step 5

If the pitta breads are slightly curved, press down firmly on top of each one to flatten them as much as possible. Also, place the topping on the smoother side of each pitta.

Step 6

Flaked canned tuna or salmon (in spring water, drained) or cooked peeled prawns would make a tasty alternative to chicken.

Step 7

Serve with a mixed baby leaf salad.

View on bhf.org.uk

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