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Dinner

Chicken and Roasted Veg Pizza

Peppers and red onion roasted hard until they caramelise, loaded onto a crisp base with grilled chicken and light mozzarella, chilli flakes for a low, steady heat rather than a punch.

Serves
2
Prep
20min
Cook
25min
Total
45min

Programs: Muscle Gain, Maintenance, Blood Sugar

Chicken and Roasted Veg Pizza

Per serving

Calories
808kcal
Protein
55.1g
Carbs
59.5g
Fat
39.1g
Fibre
6.4g

01

Ingredients

Measurements

For 2 servings · MetricUS

  • 2thin-crust pizza bases (approx. 150g each)
  • 1chicken breast, sliced
  • 1red pepper, sliced
  • 1red onion, sliced into wedges
  • 1 tbspolive oilfor roasting the veg
  • 150glight mozzarella, grated
  • 4 tbsppassata
  • 1 clovegarlic, minced
  • ½ tspdried oregano
  • ½ tspchilli flakesplus extra to serve
  • salt and black pepperto taste
  • fresh basil leavesto finish
  • 2thin-crust pizza bases (approx. 5 oz each)
  • 1chicken breast, sliced
  • 1red pepper, sliced
  • 1red onion, sliced into wedges
  • 1 tbspolive oilfor roasting the veg
  • 5 ozlight mozzarella, grated
  • ¼ cuppassata
  • 1 clovegarlic, minced
  • ½ tspdried oregano
  • ½ tspchilli flakesplus extra to serve
  • salt and black pepperto taste
  • fresh basil leavesto finish

02

Method

  1. Heat the oven.

    Preheat the oven to 220C fan (240C conventional) and put a large baking tray in to heat up.

  2. Roast the vegetables.

    Toss the red pepper and red onion wedges with the olive oil, salt and pepper.

    Spread them on the hot tray and roast for 12 to 15 minutes, until the edges have caught some colour and gone soft.

    Set aside.

  3. Cook the chicken.

    While the veg roasts, season the sliced chicken breast and cook it in a hot, dry non-stick pan for 6 to 8 minutes, turning occasionally, until cooked through with no pink remaining.

    Set aside to rest.

  4. Top the pizzas.

    Mix the passata with the garlic and oregano.

    Lay the pizza bases on a baking tray or pizza stone.

    Spread the passata mix evenly over both, leaving a small border.

    Scatter the roasted peppers and onion, the cooked chicken and the grated mozzarella over both bases.

    Finish with the chilli flakes.

  5. Bake and serve.

    Bake for 8 to 10 minutes, until the cheese is fully melted and the crust edge is golden.

    Watch the last few minutes closely, thin bases catch fast.

    Scatter with fresh basil and extra chilli flakes if you want more heat, then slice and serve.

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