Chicken, pumpkin and feta pesto pizza

Cooking Meat Chicken, pumpkin and feta pesto pizza

Reign supreme and throw a pizza party for your mates — this recipe is easy to make, and tasty, too.

Lables: Low carb Lower gi
  1. Preheat oven to 200°C. Place pumpkin on a baking tray. Drizzle over 1 1/2 tablespoons of oil. Season with salt and pepper. Bake for 15 minutes or until tender. Set aside to cool.
  2. Meanwhile, preheat a chargrill on high. Brush the chicken with remaining oil. Season with salt and pepper. Cook on grill for 5 minutes each side or until charred and cooked through. Transfer to a plate. Set aside to cool slightly. Thickly slice.
  3. Increase oven temperature to 240°C. Place pizza bases on 2 baking trays. Spread with the dip. Top with chicken, pumpkin and capsicum. Sprinkle with feta and parmesan.
  4. Bake for 15-20 minutes or until the bases are crisp and the parmesan melts.

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550g Butternut pumpkin, peeled, deseeded, cut into 1.5cm pieces
2 tbsp olive oil
4 chicken thigh fillets, excess fat trimmed
2 plain bought pizza bases
150g Copperpot Basil with Cashews & Parmesan Chunky Dip
1 large roasted red capsicum, thickly sliced
150g soft feta, crumbled
40g finely grated parmesan

Adv

Autors
Preparation time
15
Cooking time
45
Difficulty
Medium
Serves
8 people
Method
Baking
Category
Meat
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