Chicken pepper and pitta pizzas

Chicken and pepper pitta pizzas

Category: Main meal, Snack/side dish, Starter/snack | Serves: 2

Prep time: 10 minutes | Cooking time: 25 minutes


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

  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.
  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.
  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.

Cook's tips

  • 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.
  • Flaked canned tuna or salmon (in spring water, drained) or cooked peeled prawns would make a tasty alternative to chicken.
  • Serve with a mixed baby leaf salad.

Nutritional information

Chicken Pepper Pita Pizza