Chicken Based Pizza with Pesto and Olives
I love all things Italian and these chicken based pizza's are no exception! They are great for a low carb meal and really jazz up a boring old chicken breast, plus they take about 20 minutes to make so they're a no brainer! What I love about these pizza's is that you can dress them with all your favourite toppings; I chose pesto, tomatoes, olives and mozzarella but the possibilities are endless so feel free to get experimental! If you are topping yours with a harder vegetable, such as pepper, I would recommend sautéing before you add to the topping so they are nice and soft when they come out of the oven. Trust me, these will become a staple over summer!
Makes 3 pizzas
3 large chicken breasts
3 tbsp pesto, click for my recipe
9 baby plum tomatoes, diced
6 black olives, sliced
125g mozzarella, thinly sliced
Rocket, to serve
Salt & pepper
Preheat the oven to 180C fan.
Place the chicken breasts between a large piece of baking paper and pound until flatten to about half at inch.
Transfer the chicken to a baking tray and top with pesto followed by mozzarella. Scatter the tomatoes and olives, then season. Pop in the oven for around 15 minutes, or until the cheese has melted and the chicken is cooked.
*If you are concerned about the cooking time of the chicken, I recommend grilling the bases prior to adding the toppings and then baking.
Remove from the oven and place on a serving dish, decorating with rocket. Serve immediately and enjoy!