Spicy Chicken Pizza

1 chicken breast, cubed
2 whole wheat flatbreads
your favorite pasta sauce (we use Leggos Napolitana sauce)
artichokes, diced
jalapenos
mushrooms, sliced
kalamata olives, sliced
asparagus, chopped
broccoli, chopped
shredded cheese
oregano
Kewpie mayo
Nandos extra hot peri peri sauce

1. Salt and pepper the chicken. Heat olive oil in a pan and cook the chicken 5 minutes or until no longer pink. Set aside.

2. Place the flatbread on pizza trays and coat with minimal pasta sauce. (too much will make the pizza soggy).

3.) Top with all mushrooms, olives, artichokes, asparagus and jalapenos. The broccoli will need to be cooked in the microwave first for 2 minutes. Add the cooked chicken.

4.) Top with shredded cheese (I like to mix cheddar and Parm) and sprinkle oregano over top.

5.) Bake at 180 for 10 minutes.

6.) Meanwhile, mix 3 Tbp of the myo with 2 Tbp of the hot sauce. (to taste).

7.) When pizzas are done, remove from the oven and drizzle with the mayo mixture and serve.

Asparagus, Mushroom, Tomato and Artichoke Pizza

Serves: 4

2 large wholemeal pita breads

1 bunch asparagus, trimmed

1 tablespoon prepared pesto

4 flat mushrooms, sliced thinly

250g cherry tomatoes, halved

1 jar artichokes

handful fresh thyme sprigs

60g reduced-fat mozzarella cheese, chopped

Preheat the oven to 220°C/200°C fan forced. Place pita bread on a baking tray.Cut asparagus in half lengthways. Place asparagus in a pan of boiling water. Cook for 2 minutes or until just tender. Drain, rinse under cold water and pat dry with absorbent paper.

Spread pesto over pita bread, leaving a 1cm border around the edge. Arrange asparagus, mushrooms, artichokes and tomatoes on top; sprinkle with thyme and mozzarella. Bake pizzas for 12 minutes or until browned and crisp. Serve immediately with a green salad, if desired.

Photo and recipe from http://aww.ninemsn.com.au/article.aspx?id=592122

California style pizza

Use dough recipe from below. Top with:


1/2 cup pizza sauce
1/2 cup lightly steamed Broccoli
1/2 cup Artichoke hearts chopped
1/3 cup black Olives sliced
1 sliced Tomato sliced
6 Green pepper rings
6 red pepper rings

Pesto Pizza

Pizza dough:
Makes 2


2 cups plain flour
8g sachet instant dry yeast
1/2 teaspoon caster sugar
3/4 cup warm water
2 tablespoons olive oil

Sift flour into a large bowl. Add yeast, sugar and a pinch of salt. Combine warm water and oil. Add to flour mixture. Mix until dough comes together. Turn onto a lightly-floured surface. Knead for 8 minutes, adding more flour if necessary, or until elastic. Cut dough in half.
(The pizza dough can be made to the end of step 2 and frozen. Wrap in plastic wrap and freeze for up to 6 months. Thaw in the fridge then bring to room temperature before rolling out.)

Spread dough thinly on greased pizza sheet. Cover with store bought pesto, top with sun dried tomatoes, Parmesan and Mozzarella cheese. Bake at 300 for 15-20 minutes.