This pizza features a crispy crust topped with a zesty basil pesto sauce, tender chicken, savoury mushrooms, onions, cherry tomatoes and melted cheese. The pesto provides a fresh and flavoursome base that works perfectly with the juicy chicken and earthy mushrooms. This pizza is a mouth watering delight sure to please any pizza lover.
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedOur vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Frying-Pan
Bowl
Baking Tray
Preheat the oven to 250°C. Cut cherry tomatoes in half. Thinly slice mushrooms. Cut red onion in half (you will only use one half) and thinly slice. Cut baby bocconcini in half.
Pat chicken dry with paper towel. Cut chicken breast into 1 cm thick pieces. In a bowl mix 1 tbsp of pesto with the chicken strips.
Heat oil in a frypan over medium-high heat. When pan is hot, add chicken and cook for 2 minutes, turning to brown all sides. Add the mushrooms to the pan and cook for a further 2 minutes. Transfer to a plate and set aside.
Tip! If you prefer, the onions can be cooked in the pan along with the chicken and mushrooms.
Place pizza base on a baking tray. Mix remaining pesto and sour cream together and spread evenly over the base. Place chicken, mushrooms, cherry tomatoes, onions and bocconchini evenly over the base. Scatter with grated pizza cheese. Place pizza in oven and cook for 10-15 minutes until the base is browned and crisp or done to your liking.
Remove pizza from the oven and top with rocket. Cut into slices. Enjoy!
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