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Chicken, pumpkin and feta pesto pizza
Chicken, pumpkin and feta pesto pizza
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Host a pizza party with this simple and delicious recipe.
Ingredients:
  • 550g Butternut pumpkin, peeled, deseeded, cut into 1.5cm pieces
  • 36.40 gm olive oil
  • 4 chicken thigh fillets, excess fat trimmed
  • 2 (about 220g each) plain bought pizza bases
  • 150g Copperpot Basil with Cashews & Parmesan Chunky Dip
  • 1 large roasted red capsicum, thickly sliced
  • 150g soft feta, crumbled
  • 40g (1/2 cup) finely grated parmesan
Instructions:
  • Preheat the oven to 200°C. Place pumpkin on a baking tray, drizzle with 1 1/2 tablespoons of oil, season with salt and pepper, and bake for 15 minutes until tender. Let it cool before using.
  • Preheat a hot chargrill. Brush chicken with the remaining oil and season with salt and pepper. Grill for about 5 minutes on each side until charred and fully cooked. Transfer to a plate and let cool slightly before slicing thickly.
  • Preheat the oven to 240°C. Place pizza bases on 2 baking trays and spread with the dip. Top with chicken, pumpkin, and capsicum, then sprinkle with feta and parmesan.
  • Bake until the bases are crispy and the parmesan is melted, approximately 15-20 minutes.

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