Piri piri chicken pizza
(at time of publication)
- 2 x 22cm precooked Cauliflower pizza bases
- 1 teaspoon lemon zest, plus extra, to garnish
- 1 tablespoon lemon juice
- 1 teaspoon ground paprika
- 300g chicken breast fillets, thinly sliced
- oil spray
- ½ eggplantaubergineX (200g), diced
- ¼ cup no-added-salt tomato paste
- 1 cup baby spinach
- ¾ cup store-bought roasted red capsicum, drained, sliced
- ⅓ cup grated mozzarella cheese
- fresh flat-leaf parsley, to garnish
1 Preheat oven to 200°C. Combine lemon zest, lemon juice and paprika in a medium-sized shallow glass or ceramic dish. Add chicken fillets to dish and turn to coat. Cover dish with plastic wrap and leave to marinate for 10 minutes.
2 Meanwhile, set a large non-stick frying pan over a medium-high heat and spray with oil. Add eggplant and cook, stirring occasionally, for 5 minutes or until golden. Remove eggplant from pan and set aside.
3 Drain chicken of excess marinade. Return frying pan to a medium-high heat and spray with oil. Add chicken and cook each side for 1-2 minutes or until golden. Chop chicken roughly in pieces.
4 Spread cauliflower crusts with an even layer of tomato paste. Top crusts with chopped chicken, reserved eggplant, baby spinach and capsicum then scatter with mozzarella.
5 Place pizzas in oven and cook for 10 minutes or until cheese is bubbling and golden.
6 Cut pizzas in slices, garnish with extra lemon zest and parsley then serve.
Make it gluten free: Check paprika is gluten free.
Nutrition Info (per serve)
Total fat 13g
–Saturated fat 5g
Dietary fibre 8g
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
This site complies with the HONcode standard for trustworthy health information
Get the latest recipes, health news, expert nutrition tips & more…
Your privacy is important to us