Chicken Pizza with Gorgonzola
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Preheat oven to 400°F (200°C).
Place spinach in a colander and pour boiling water over spinach to soften. Leave to drain.
Snip sundried tomatoes into strips using kitchen scissors. Place in a small bowl and pour boiling water over to cover. Leave to soften at least 2 minutes and drain.
Spread your favourite whole grain pizza base with 125 mL each of pizza sauce, then top with wilted spinach, snipped sundried tomatoes, chopped artichoke hearts, strips of cooked chicken, crumbled gorgonzola, sliced black olives and finally grated mozzarella cheese.
Bake in oven for 15-20 minutes. Cut into wedges and serve.
This recipe was tested with 2 pizza bases x 180 grams each including sauce (PC Blue Menu Whole Grain Pizza Kit). Use your favourite whole wheat pizza base. Whole wheat tortillas also work well as a pizza base.
|Per 150 g serving||Amount|
|Saturated Fat||7 g|
|Per 150 g serving||% Daily Value|