Chilli chicken pizza with pesto

This end-of-the-week favourite gets a contemporary makeover here by adding chilli and pesto ... and for the kids, you can simply leave out the chilli.

  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Chilli chicken pizza with pesto
  • 4 23cm souvlaki pita bread rounds
  • 1/2 cup (140g) pizza paste
  • 2 cup (200g) shredded pizza cheese
  • 1 1/2 cup (320g) chopped barbecue chicken
  • 1/4 teaspoon dried chilli flakes
  • 1 clove garlic, crushed
  • 1 tablespoon olive oil
  • 200 gram large cherry tomatoes, sliced thickly
  • 1/3 cup (65g) basil pesto


Chilli chicken pizza with pesto
  • 1
    Preheat oven to 240°C (220°C fan-forced).
  • 2
    Place the pitas on two large oven trays lined with baking paper. Spread each pita with the pizza paste and sprinkle over half the cheese.
  • 3
    Top pitas with combined chicken, chilli flakes, garlic and oil. Arrange chicken mixture and tomatoes over pizzas. Top with remaining cheese.
  • 4
    Bake pizzas for 15 minutes or until browned lightly and bases are crisp.
  • 5
    Drizzle pizzas with with pesto and serve with green salad, if desired.


About half a large barbecue chicken is required for this recipe. If the pesto is too thick, you can add a little water or olive oil.