Ingredients
- 2 teaspoons olive oil
- 2 red onions, halved, thinly sliced
- 2 cloves garlic, crushed
- 500 g cherry tomatoes, halved
- 2 tablespoons balsamic vinegar
- 4 x 60 g medium wholemeal Lebanese breads
- â…“ cup no added salt tomato paste
- 300 g shredded, cooked, skinless chicken breast
- 220 g tub bocconcini, drained, torn into pieces
- 1 cup (30 g) fresh basil leaves
Method
Step 1
Heat oil in a large non-stick frying pan over medium-high heat. Add onions. Cook, stirring, for 5 minutes or until soft and light golden.
Step 2
Add garlic and tomatoes. Cook, stirring, for a further 2 minutes or until tomatoes have softened slightly. Stir in vinegar. Bring to the boil. Remove from heat. Cool slightly.
Step 3
Place breads on baking trays and spread with tomato paste. Top evenly with tomato and onion mixture, chicken and bocconcini. Season with freshly ground pepper.
Step 4
Bake in a preheated 220 °C oven (fan-forced) for 10-12 minutes, until bread is crisp and topping is lightly browned.
Step 5
Scatter basil over pizzas to serve.
Tips
- Check labels on Lebanese bread and choose the brand lowest in sodium.
- Shredded, cooked, skinless chicken breast is available from the deli counter in supermarkets. Alternatively, substitute leftover skinless, roast chicken
