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Chicken, broccoli and roasted capsicum pizza
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Prep Time:
5 minutes
Cook Time:
35 minutes
Total Time:
40 minutes
Healthy and delicious chicken and vegetable pizza, perfect for a quick weeknight meal.
Ingredients:
  • 1 red capsicum, halved, deseeded
  • ProChef Olive Oil Spray
  • 160g (2 cups) broccoli florets
  • 44.40 gm no-added-salt tomato paste
  • 1 (about 100g) large wholemeal flatbread
  • 200g cooked lean chicken breast, thinly sliced
  • 125g (1/2 cup) fresh low-fat ricotta, crumbled
  • Baby rocket leaves, to serve
Instructions:
  • Preheat the oven to 220°C and line a baking tray with non-stick baking paper. Arrange the capsicum, skin-side up, on the tray and spray with olive oil. Roast in the oven for 20 minutes until charred. Transfer the capsicum to a sealable plastic bag and let it sit for 10 minutes to help loosen the skin. Peel off the skin and thinly slice the flesh.
  • Blanch the broccoli in boiling water for 2 minutes until vibrant and fork-tender. Shock in cold water and drain well.
  • Preheat a large baking tray in the oven for 5 minutes before continuing.
  • On one side of the bread, generously layer with flavorful tomato paste. Pile with succulent chicken, vibrant capsicum, nutritious broccoli, and creamy ricotta. Finish with a sprinkle of freshly cracked pepper for a burst of flavor.
  • Lay the pizza on the hot tray and bake in the oven until crispy, for about 10 minutes. Slice into wedges and serve with rocket.

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