Lunch

Mini chicken and olive pizzas

Serve these mini chicken pizzas with salad for a tasty lunch. They'd also make great party and picnic food

mini chicken and olive pizzas

Serves 8

Prep

20M

Cook

10M

Total

30M

Women's Weekly Food

Ingredients

8 pita pocket breads

140 gram tub pizza sauce

2 cup shredded cooked chicken

440 gram can pineapple pieces in natural juice, drained

1/2 cup drained, sliced char-grilled capsicum

1/2 cup black olives

100 gram fetta, crumbled

1 cup grated pizza cheese

1/4 cup toasted pine nuts

Method

1.Preheat oven to 200°C (180°C fan-forced). Lightly grease two large baking trays.

2.Place pita breads on trays. Spread each evenly with pizza sauce.

3.Top with chicken, pineapple, capsicum, olives, fetta and cheese.

4.Bake for 8-10 minutes or until golden. Serve sprinkled with pine nuts.

For a gourmet finish, sprinkle pizzas with rocket leaves and drizzle with balsamic vinegar before serving.
Note

Women's Weekly Food