Ingredients
Serves 2 (each serving contains approximately 505 kcal, 38g protein, 22g fat, 40g carbohydrates)
- 100g cherry tomatoes
- 100g mushrooms
- 1 small red pepper (150g)
- 100g mozzarella ball
- 2 wholemeal pitta breads (112g)
- 3 tablespoons passata (Italian sieved tomatoes) (45g)
- ½ teaspoon garlic granules (2.5g)
- 200g cooked chicken, diced or shredded
- Freshly ground black pepper
- Handful of fresh basil leaves, to garnish (optional)
Method
- Preheat the oven to 190°C, (375°F), gas mark 5. Chop the cherry tomatoes into halves.
- Cut the mushrooms into slices, then remove the core from the red pepper and cut into slices. Dice the mozzarella.
- Put the pitta breads on a baking sheet and place in the oven for 1-2 minutes to warm it up.
- Transfer to a chopping board and carefully cut each one open to give you two halves.
- Arrange them back on the baking sheet, cut side down.
- Spread over the passata, leaving a rim around the edges and sprinkle over the garlic granules. Scatter over the vegetables with the mushrooms. Add the chicken and scatter the mozzarella on top. Season with pepper.
- Place in the oven and cook for 12-15 minutes until bubbling and lightly golden. Cut the pizzas into slices and arrange on plates to serve.
