Chicken caprese pizza
Serves 2
- 1 teaspoon olive oil
- 1 red onion, halved, thinly sliced
- 1 clove garlic, crushed
- 250g cherry tomatoes, halved
- 1 tablespoon balsamic vinegar
- 2 x 60g wholemeal Lebanese breads
- 2 tablespoons no added salt tomato paste
- 150g shredded, cooked, skinless chicken breast
- 110g (½ x 220g tub) bocconcini, torn into pieces
- ½ cup (15g) fresh basil leaves
- 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.
- 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.
- 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.
- Bake in a preheated 220°C oven (fan-forced) for 10-12 minutes, until bread is crisp and topping is lightly browned.
- 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.
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