A delicious dinner idea from Operation Transformation.


Serves: 2

  • 1 courgette
  • 100g cooked chicken slices (leftovers or shop-bought)
  • 100g pizza sauce (from a can or jar such as Mutti)
  • 1 readymade pizza base (such as Pizza da Piero – 120g)
  • 125g ball mozzarella cheese (or use ready-grated)
  • side salad, to serve.

Side Salad
Serves: 2 

  • 80g baby spinach leaves
  • 1 ripe tomato
  • ¼ cucumber
  • 1 tablespoon vinaigrette salad dressing (see recipe link or use shop-bought – 15g)

Vinaigrette Salad Dressing 
: 8 servings

  • 1 small garlic clove
  • 2 tablespoons balsamic vinegar (30g)
  • 50ml rapeseed oil (cold-pressed for a stronger flavour)
  • 1 tablespoon wholegrain mustard (15g)
  • 1 teaspoon honey (5g)
  • 1 teaspoon snipped fresh chives (5g)
  • salt (optional) and freshly ground black pepper


  1. Preheat the oven to 200C / 400F / gas mark 6. Using a vegetable peeler, cut the courgette into thin ribbons or thin slices. Dice the cooked chicken.
  2. Spread the pizza base with the pizza sauce and arrange the courgette and chicken on top. Tear over the mozzarella cheese on top and place in the oven directly on the oven shelf for 10-12 minutes until piping hot and lightly golden.
  3. Transfer to the chopping board and cut into slices. Arrange on plates with the salad to serve.

Prepare Ahead
Make the pizza up to 2 days in advance and put it back on to the cardboard from the packet. Wrap in cling film and chill in the fridge until ready to cook.  

Side Salad

  1. Put the spinach leaves in a bowl. Dice the tomato and cucumber and scatter on top.
  2. Dress with the vinaigrette, tossing to coat and arrange on plates to serve.

Prepare Ahead
The salad can be kept in an airtight container in the fridge with the vinaigrette in a separate small container. Dress just before serving and bring a fork if transporting.

Vinaigrette Salad Dressing 

  1. Use a garlic crusher to crush the garlic or the fine side of a box grater if you find that easier. Put into a screw-topped jar (an old washed out jam jar is perfect).
  2. Add the balsamic vinegar, rapeseed oil, wholegrain mustard, honey and chives to the jar and season lightly with salt (optional) and add plenty of freshly ground black pepper.
  3. Then screw the lid back on tightly. Shake hard until the dressing has thickened and emulsified. Store in the fridge and use as required.

Prepare Ahead
This dressing will last up to 3 days if stored in the fridge.