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Chicken, Arugula and Parmesan Pizza, on Sun Dried Tomato Pesto
Servings
2
Makes one 10-12 inch pizza
Author
Sonia! The Healthy Foodie
Ingredients
DOUGH
¼
Whole wheat pizza crust recipe
SAUCE
3-4
tbsp
Sun Dried Tomatoes
Arugula and Walnut Pesto
TOPPINGS
6-8
small oyster mushrooms
50
g
leftover cooked chiken breast meat
100
g
low fat mozzarella cheese
grated
20
g
walnuts
coarsely chopped
handful fresh arugula leaves
2-3
radicchio leaves
shredded
25
g
parmesan cheese shavings
Instructions
Preheat oven to 500F.
Roll dough into 10-12 inch disc and lay on a baking sheet.
Spread pesto all over the crust and top with mozzarella cheese, cooked chicken, oyster mushrooms and walnuts.
Bake in the oven for about 10 minutes, until cheese is melted and starts to colour on the edge.
As soon as pizza comes out of the oven, sprinkle arugula leaves, shredded radicchio and parmesan shavings.
Enjoy!