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

  • 20 mins preparation
  • 10 mins cooking
  • Serves 8
  • Print


Mini chicken and olive pizzas
  • 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


Mini chicken and olive pizzas
  • 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.

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