Chicken and sweetcorn pizzas
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These delicious pizzas are a great way to use up cold chicken from a Sunday roast, but you can use other cooked meat such as ham or turkey
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Cooking time: 30 mins
plus proving -
Serves: 4
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Costs: Cheap as chips
Ingredients
For a veggie version, replace the meat with sliced mushrooms and chopped peppers.
- 290g packet pizza base mix (twin pack)
- 60ml (4tbsp) sun-dried tomato paste or red pesto
- 225g (8oz) cooked chicken, shredded (see tip)
- 198g can sweetcorn kernels, drained
- 100g (4oz) mozzarella cheese, diced
- 10ml (2tsp) olive oil
- Salad, to serve
Method
- Preheat the oven to 220°C, (425°F, gas mark 7). Make up the pizza base mixes together, according to the instructions. Knead on a lightly floured surface for 5 mins until smooth.
- Divide the dough into four pieces and roll each out to a thin oval. Place on a lightly greased baking sheet and leave in a warm place for 10 mins.
- Spread the tomato paste or pesto over the dough bases and top with the chicken, sweetcorn and mozzarella cheese. Drizzle over the olive oil and bake for 10-15 mins until golden brown. Serve with salad.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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